Lemon Dill Salmon Burger

1. Turn oven on to 425°F. Slice buns in half. Pick and chop dill leaves. Slice tomato into 1/4 inch rounds. Slice zucchini into 1/2 inch half moons. Peel garlic and trim ends. Chop garlic.

2. Drain salmon. Finely chop the salmon with a knive or use a food processor. Place the salmon in a large bowl, add panko breadcrumbs, spice blend, 1 tbsp. olive oil and season well with salt and pepper. Combine using clean hands and form into two 1/2 inch thick patties. Wash hands with hot, soapy water.

3. Heat 1 tbsp. olive oil in a large non-stick skillet over medium-high. Once hot, add zucchini and cook for 12 minutes, until golden. Add corn and cook for 12 minutes, until warmed through. Remove vegetables from skillet, and place in a second large bowl. Add 1 tbsp. olive oil, feta, oregano, garlic and half of the lemon juice to taste. Season to taste with salt and pepper, stir to combine and set aside. Carefully wipe out skillet with paper towel.

4. Place buns cut side up directly on the oven rack. Toast for 47 minutes, or until light golden.

5. Meanwhile, heat 1 tbsp. olive oil in a large non-stick skillet over medium. Once hot, carefully transfer patties to skillet using a spatula. Cook for 34 minutes per side, until patties reach an internal temperature of 158°F. Meanwhile, in a small bowl, combine mayonnaise, dill and remaining lemon juice to taste.

6. Spread lemon mayo on top and bottom buns. Top with patties, tomato and spring mix. – Serve burgers on plate with salad. Enjoy!