Old Bay Salmon Cakes & Lemony Artichokes

🥘 Ingredients

• arugula
  2 c
• garlic powder
  ½ tsp
• lemon
  2 unit
• marinated artichoke hearts
  6 oz
• mayonnaise
  2 tbsp
• old bay seasoning
  1 tsp
• olive oil
  1 tbsp
• panko breadcrumbs
  ¼ cup
• potatoes
  1 lb
• salmon
  8 oz
• sour cream
  2 tbsp

🍳 Cookware

• medium bowl
• medium bowl
• large bowl
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into wedges, toss with oil, salt, and pepper, then roast ⏱️ 25 minutes .

   potatoes: 1 lb
2. 

   2

   While salmon and potatoes roast, roughly chop marinated artichoke hearts . Zest and quarter lemon .

   marinated artichoke hearts: 6 oz, lemon: 2 unit
3. 

   3

   Remove and discard skin from salmon . Using two forks, finely flake salmon in a medium bowl . Stir in mayonnaise , panko breadcrumbs , garlic powder , and old bay seasoning .

   salmon: 8 oz, mayonnaise: 2 tbsp, panko breadcrumbs: ¼ cup, garlic powder: ½ tsp, old bay seasoning: 1 tsp
4. 

   4

   In a second medium bowl , combine artichoke hearts, half the lemon zest, a drizzle of olive oil , and juice from one lemon wedge.

   olive oil: 1 tbsp
5. 

   5

   Once salmon mixture is cool enough to handle, form into four ½-inch-thick patties.
6. 

   6

   In a large bowl , toss arugula with a drizzle of olive oil and a squeeze of lemon juice. In a small bowl , whisk sour cream with lemon juice to make aioli.

   arugula: 2 c, sour cream: 2 tbsp