To make the salmon cakes:
1. In a medium bowl, mix together wild-caught salmon, 1 tbsp avocado oil mayonaise, green onions, bell pepper, Italian parsley or dill, almond flour, eggs, and a pinch of sea salt.
2. With clean hands, form 8 round patties about 1/2-inch thick.
3. In a large skillet over medium-high heat, add avocado oil. Carefully place the patties into the pan and cook each patty for 4 minutes, then flip and cook another 3-4 minutes.
To make the garlic aioli:
1. In a small bowl, whisk together 1/4 cup avocado oil mayonnaise, Dijon mustard, lemon juice, and garlic.
2. Pour into small ramekins and serve with the patties.
Give it a collagen boost:
Add 1 scoop of collagen protein to the salmon mixture before forming patties.
**Note: The calorie count is for the regular recipe and doesn't include collagen modifications.