Happy Friday!!! I’m so excited to share this recipe with you because I literally just finished eating the leftovers I made for lunch. Quick side note, as someone who is constantly on the go, I try to make recipes that allow for leftovers so that I can eat them for lunch the following day. The salmon cakes are no exception, folks! And man are they super tasty and VERY easy to make! This is another recipe I pulled from the Whole 30 book, which I discovered probably 4/5 weeks into my whole food journey. The Whole 30 eating plan seems to be in line with how I try to eat on a daily basis.
Their recipe calls for a can of sweet potato, however all of the cans I read at the grocery store contained added sugar! So I peeled, chopped, and boiled my own for 10 minutes. SO EASY YALL.
So all you literally do is mix the canned salmon (wild caught), sweet potato, egg, almond flower, and seasoning together, scoop them onto an oiled (coconut) pan and bake! I just used the extra sweet potato and used that as my side dish, but you could also do steamed broccoli or whatever you want as a side. Want to try it?
Here is what you need:
3 6 oz cans of wild caught salmon (boneless and skinless)
1 cup of sweet potato (boiled then smashed), but if you can find a sugarless canned version, go for it
1/2 cup of almond flour
2 tbs of fresh parsley (or 2 tsp dried)
2 tbs of fresh dill (or 2 tsp dried)
1 tsp of salt
1/2 tsp paprika
1/4 tsp ground pepper
2 tbs of clarified butter, ghee, or coconut oil (melted)
optional lemon wedges for serving
- Preheat your oven to 425 degrees and cover a large baking sheet with parchment paper.
- Drain the liquid from the salmon and crumble the fish into a large mixing bowl. Check for bones and flake with a fork.
- Add the sweet potato, egg, almond flour, scallions, parsley, dill, salt, paprika, pepper, and mix well with a wooden spoon.
- Brush the parchment paper with your butter, ghee, or oil and then use a 1/3 measuring cup to scoop the salmon mix onto the pan.
- Bake for 20 minutes, flip, and bake for 10 minutes more. (I didn’t flip mine – oops!)