These come together in a flash and are packed with flavour - pesto adds depth while the harissa adds a bright spicy touch. They are simple and irresistible.

• 2  6oz cans of salmon
• ½ cup panko-style breadcrumbs
• ¼ cup diced red onion
• ¼ cup chopped sundried tomatoes
• 1 egg
• 2 Tbsp MyOlive Harissa Infused Olive Oil
• 1 Tbsp MyOlive Lemon Infused Olive Oil
• ½ tsp smoked paprika
• ½ tsp dried oregano
• ¼ cup Pesto
• ¼ cup MyOlive Extra Virgin Olive Oil

In a mixing bowl, break up the salmon with a fork. Sprinkle with the breadcrumbs, onion and sundried tomato, then mix to combine. In a small bowl, whisk together the egg, olive oils, paprika, oregano, and pesto. Pour over the salmon and mix to combine well. Form into 6 salmon cakes and place on a parchmentcovered baking sheet. Place in the fridge for 30 minutes or freeze for 2 hours to firm up cakes that will keep their shape while cooking. Preheat a nonstick skillet for 2 minutes over medium heat. Pour in the extra virgin olive oil and cook the cakes on each side for 3-4 minutes, until they are golden brown and cooked through. Remove from heat, place on a paper towel-lined plate. Serve with a mix of greens lightly tossed with a light vinaigrette for lunch or supper!