Fresh salmon gets coarsely ground and folded with almond flour, bright lemon zest, and plenty of fresh dill, then pan-seared until deeply golden on the outside and just opaque through the middle. Each patty gets wrapped in crisp butter lettuce instead of a bun, keeping things light and letting the fish take center stage. The real star, though, is the avocado crema — blended with lime juice and dill until it's thick, silky, and downright spoonable over the warm patties. A squeeze of lemon and some thinly sliced red onion add the finishing brightness this dish deserves. Loaded with heart-healthy fats from the salmon and avocado, plus fresh herbs and citrus in every bite, this one lines up beautifully with a Mediterranean way of eating. It's the kind of dinner that feels indulgent but is built entirely from whole, simple ingredients.
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Make the avocado crema: combine the avocados, lime juice, dill, and salt in a food processor and blend until smooth. Add water 1 tablespoon at a time until the crema is thick but pourable and coats the back of a spoon. Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate while you prepare the patties.
Pulse the salmon chunks in the food processor 8–10 times until roughly chopped — the mixture should be coarsely ground with some visible texture, not a smooth paste. Transfer to a large mixing bowl.
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