1. Preheat the oven to 425 degrees Fahrenheit. Prepare a large baking sheet by covering it with aluminum foil or lightly spraying with a high heat oil like avocado oil or coconut.

2. Drizzle the salmon with a tablespoon of olive oil and generously season with salt and pepper. Cook for 10-13 minutes, or until just cooked through. Use a fork to test - if the filet flakes easily with a fork then it is done.

3. While the salmon is cooking, dice the onion and bell pepper and chop the fresh dill and parsley.

4. Remove the salmon from the oven and cool in the refrigerator for 10 minutes.

5. While the salmon is cooling, add one tablespoon of olive oil to a large pan and sauté the onion, garlic, and bell pepper for 6-8 minutes, or until soft and translucent. Remove from the heat and let cool.

6. Use your hands to flake the cooled salmon (removing the skin) into a large mixing bowl. Add the cooled onion and bell pepper along with the dill, parsley, mayonnaise, mustard, garlic, almond flour and eggs. Combine all ingredients with your hands until well mixed.

7. Form the salmon mixture into 12 small patties with your hands and place them to the side.

8. Heat several tablespoons of olive oil in a large pan on medium heat and cook the salmon patties for 3-4 minutes on each side. Remove the salmon patties to a paper towel lined plate.

9. Serve the salmon patties with the lemon dill sauce.

Lemon Dill Sauce

1. Add all ingredients to a small mixing bowl and stir to combine.