Drizzle the slamon with a tablespoon of olive oil and generously season with salt and pepper. Cook for 10-13 minutes, or until just cooked through.
While the salmon is cooking, dice the onion and bell pepper and chop the fresh dill and parsley.
Remove the salmon from the oven and cool in the refrigerator for 5-10minutes.
While the salmon is cooling, add one tablesppoon of olive oil to a large pan and saute the onion and bell pepper for 6-8 minutes, or until soft and translucent. Remove from the heat and let cool.
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.
Form the salmon mixture into small patties with your hands and place them to the side.
Heat several tablespoons of olive oil in a large pan on medium heat and cook the salmon patties for 3-4 inutes on each side. Remove the salmon patties to a paper towel line plate.
Serve the salmon patties with the lemon dill mayonnaise.
LEMON DILL MAYONNAISE
Add all ingredients to a small mixing bowl and stir to combine.