with Lemon Dill Sauce
Season salmon with salt, pepper, & paprika. Place on baking sheet & place in oven at 400F for 10 min & shred.
Place a pan over medium-high heat and add oil. Add shallots & garlic. Cook for 1-2 mins. Add red pepper & cook for 1 min.
Add salmon, veggies, panko, mayo, mustard, parsley, lemon juice, garlic powder, & salt to taste. Stir until combined.
Grab 1/3 c. of mixture, gently press down to form a patty. Set it aside on a parchment-lined plate and repeat.
Melt 1 tbsp of butter over medium-high heat. Add half of the cakes. Cook them for 1-2 minutes on each side. Repeat.
Add lemon juice, garlic, dill, chives, red pepper flakes, salt, & pepper to taste to a medium-sized bowl. Mix until.
Serve the salmon cakes on a spring-mix salad bed, topped with sauce to taste. Garnish them with lemon wedges and more fresh herbs.