On-The-Go Salmon Cakes



A single cake packs 14 grams of muscle-repairing protein, seven grams of carbs, and some healthy fats. For extra carbs, serve with a side of brown rice or cauliflower rice.




3 6-oz cans wild-caught, boneless/skinless salmon

1 cup canned sweet potatoes

½ cup almond flour

1 extra large egg + 1 egg white

4 Tbsp fresh parsley, minced

1 bunch white and green scallions, diced

1 tsp hot sauce, if desired

Salt and pepper, to taste



Preheat the oven to 400 degrees.

Drain canned salmon and combine with all other ingredients in a large bowl. Mix well.

Spray a parchment paper-lined baking sheet with cooking spray.

Divide mixture into nine pieces.

Form into patties and place on the baking sheet.

Bake for 20 minutes.

Flip each patty and bake for another 10 minutes.

Serve with a squeeze of lemon and extra hot sauce, if desired.

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