Salmon Cakes

• 3 teaspoons extra-virgin olive oil, divided
• 1 small onion, finely chopped
• 1 stalk celery, finely diced
• 2 cloves garlic, minced
• 1 tsp dried dill
• 15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
• 1-2 tsp plain yogurt (enough to make everything stick together
• 1 1/2 teaspoons Dijon mustard
• 1 3/4 cups fresh whole-wheat breadcrumbs (3 slices of bread)
• 1/2 teaspoon freshly ground pepper
• 1 lemon, cut into wedges (optional)

1. Preheat oven to 450°F. Cover a baking sheet with a silpat.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and celery; cook, stirring, until softened, about 3 minutes.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any skin. Add yogurt and mustard; mix well. Add the onion mixture, dill, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Serve with lemon wedges.