Thanks to infused oil and other zesty seasonings, you can once again enjoy the garlicky flavor of Italian aioli. This low-FODMAP salmon dish is high in protein and tummy-friendly herbs and spices. The capers add a subtle saltiness and the little bit of sweet potato won’t overload your system with sugar. What’s not to like?

Ingredients for salmon cakes:

• 12-ounce cooked salmon, flaked
• 1/4 cup mashed sweet potato
• 4 green onions, green parts only
• 1 Tbsp chopped fresh parsley
• 1 Tbsp Dijon mustard
• 1 tsp lemon zest
• 1 Tbsp lemon juice
• 3 Tbsp capers, drained
• 1 egg, beaten
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 lemon, cut into wedges

Ingredients for aioli:

• 1 egg yolk
• 1 Tbsp lemon juice
• 1/2 tsp Dijon mustard
• 1/2 cup garlic infused oil
• 1 Tbsp chopped fresh parsley
• 1 Tbsp chopped dill

Directions for salmon cakes:

1. Preheat oven to 350 F.
2. Place all of the salmon cake ingredients in a large bowl. Combine ingredients with a fork.
3. Form 3-inch patties from the salmon mixture and place the patties on a baking sheet. Bake at 350 F for 25 to 30 minutes, flipping the patties over about midway through the baking time. Finished patties should be firm with browned edges.

Directions for aioli:

1. In a food processor or blender, process the egg yolk, mustard and half of the lemon juice. Blend until the mixture begins to thicken.
2. Slowly add the infused oil to the mix. You’ll want to do this gradually to avoid developing a runny dressing.
3. Add a little oil as the mixture thickens, then process again. When the sauce thickens again, add a little more oil. Repeat this process until all the oil is added and the ingredients are combined. The resulting aioli should have a thick and creamy texture?
4. Place the remaining lemon juice, parsley and dill in the blender. Add salt to taste. Place the aioli in a serving bowl and serve with the salmon cakes.