Makes 7 servings (1 muffin per serving)

Ingredients

• 2 tbsp olive oil 
• 1½ cups finely chopped celery
• 1 cup finely chopped onion
• 1½ cups fresh bread crumbs 
• 2 large eggs, lightly beaten 
• ¼ cup milk (1%) 
• ⅛ tsp salt 
• ½ tsp fresh ground pepper 
• 2 cans (170 g) salmon, drained and flaked
• ¼ cup fresh chopped dill

Preparation

1. Preheat oven to 350°F.
2. Heat oil in a small frypan over medium heat. Add celery and onion and cook, stirring, until softened, about 3 – 4 minutes. Remove from heat and set aside to cool completely.
3. In a large bowl, combine breadcrumbs, eggs, milk, salt and pepper. Add cooled vegetable mixture, salmon and dill and stir gently to combine.
4. Spoon into greased muffin cups, pressing slightly to gently pack mixture into cups.
5. Bake until lightly browned on the edges, about 25 – 30 minutes. 
6. Serve and enjoy!

*Meal prep tip: Salmon dill muffins may be frozen for up to three months. Thaw before serving. May be served warm or cold.

 

Nutritional analysis per muffin: 165 calories, 9 g fat, 13 g protein, 8 g carbohydrate (7 g available carbohydrate), 1 g fibre, 363 mg sodium 

My Viva Servings: 2 proteins, 1 vegetable, 1 fat

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