Open and drain both cans of pink salmon and then add to a large mixing bowl.

Mix the chives, dill, Parmesan cheese, crushed pork rinds, 2 large eggs, lemon zest, and the salt and pepper into the salmon.

Form the salmon into 3 ounce balls. I usually end up with about 10.

Put the almond flour in a plate. Carefully flatten each salmon patty in the palm of your hand and then dip into the almond flour. They are fragile so I like to place the patty into the flour and then scoop some of the flour on top of the salmon, and then lightly tap it down with my fingers.

Preheat a skillet with 2 tablespoons of olive oil. Fry the patties over medium-high heat for a few minutes on each side. They should be cooked through and browned when finished.

Serve two patties with some of our homemade tartar sauce, and veggies.