Dairy Free Cream Cheese & Spinach Salmon Burgers

1. Roast the Bluehouse Salmon fillet in the oven at 425°F (218°C) for 25 minutes.
2. Once cooked, shred the salmon and place it in a food processor.
3. Add 4 cups of organic spinach, 2 tablespoons of organic minced garlic, 1 tablespoon of dried dill, 1 tablespoon of pink Himalayan salt, and 1/3 cup of dairy-free cream cheese to the food processor.
4. Mix thoroughly until well combined.
5. Take the mixture and form it into burger patties.
6. Place the patties on a tinfoil-lined baking sheet that has been sprayed with avocado oil.
7. Bake in the oven at 375°F (190°C) for 30 minutes on each side (total 60 minutes).
8. Garnish the cooked salmon burgers with sliced organic Roma tomato and fresh parsley before serving.