Salmon Burgers with Avocado Salsa & Sweet Potato Fries

Ingredients

1 package (2 patties) Larry's Catch Spinach & Feta Sockeye Salmon Burgers, thawed
1 tbsp olive oil
2 medium sweet potatoes, peeled and cut into fries
1 tbsp olive oil (for fries)
½ tsp smoked paprika
Salt and pepper to taste
Avocado Salsa: 1 ripe avocado, diced
½ cup corn kernels (fresh, frozen-thawed, or canned)
1 jalapeño, seeded and finely diced
2 tbsp red onion, finely diced
2 tbsp fresh cilantro, chopped
Juice of 1 lime
Salt to taste

Nutrition values are estimates and may vary based on ingredients used.

Thaw the salmon burgers overnight in the refrigerator or in cold water for 20–30 minutes. Pat completely dry with paper towels.
Preheat oven to 425°F (220°C). Toss sweet potato fries with olive oil, smoked paprika, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet and roast for 25–30 minutes, flipping once halfway, until golden and tender at the centre.
While the fries roast, make the avocado salsa: gently combine diced avocado, corn, jalapeño, red onion, and cilantro in a bowl. Add lime juice and salt, then toss lightly and set aside.
Heat olive oil in a non-stick skillet over medium-high heat. Cook the salmon patties for 3–4 minutes per side until deeply golden and cooked through.
Plate the salmon patties and spoon the avocado salsa generously over each one. Serve immediately alongside the sweet potato fries.