1Heat the oven to 200 degrees Celsius.

Home oven preheated to 200°C before baking

2Place foil or baking paper on a large baking sheet (38 x 53 cm).

3Drain the salmon and transfer to a large bowl.

4Mix well the salmon, crushed crackers, mayonnaise, eggs, dill, lemon juice, chopped garlic, salt and capers.

5Place in the refrigerator until use. The mixture can be prepared up to 24 hours in advance.

6Cut the potatoes into halves or quarters.

7Place in a pan, drizzle with 15 ml of olive oil and sprinkle with salt and pepper, with the cut side down to achieve optimal crispness. Push the potatoes to the sides to make room for the salmon patties.

8Add another 15 ml of olive oil to the center of the pan and spread it evenly.

9Using an 80 ml measuring cup, take a generous amount of the mixture to make 6 large salmon patties, or a smaller amount for 8 patties.

10Shape the meatballs so that they are about 9 cm in diameter and 2.5 cm thick, and place on the greased pan.

11Brush more oil on each patty.

12Bake the potatoes and salmon patties for 20 minutes.

13After 20 minutes, add the asparagus, you can make room in the pan or place it on the potatoes.

14Drizzle with more olive oil and sprinkle with salt and pepper.

15Bake everything for another 10-12 minutes.

16Optional: brush for 3-5 minutes at the end to brown the salmon patties to taste.

17While everything is baking, prepare the lemon and garlic aioli by mixing the ingredients in a bowl. It can also be prepared up to 24 hours in advance and kept in the refrigerator.

18Serve the salmon patties with the aioli alongside the potatoes and asparagus. Appetite!

Baked Salmon Patties with Lemon and Capers

Instructions

Ingredients

Nutrition

Chef tips

Culinary reasoning

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