Crispy Canned Salmon Cakes with Lemon Dill Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Canned Salmon Cakes with Lemon Dill Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Canned Salmon Cakes with Lemon Dill Sauce

Savor these crispy salmon cakes, artfully combined with aromatic herbs and a subtle crunch, then topped with a refreshing lemon dill sauce. This dish offers a delightful mix of textures and flavors perfect for a nutritious breakfast, lunch, or dinner.

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NUTRITION

363kcal
Protein
35.7g
Fat
18.5g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Canned Salmon in Water

1 large Egg

1/8 cup Almond Flour

1 tablespoon Whole Wheat Breadcrumbs

2 tablespoons finely chopped Red Onion

1 chopped Celery stalk

1 tablespoon Fresh Dill (plus extra for garnish)

2 tablespoons Nonfat Greek Yogurt

1.5 tablespoons Lemon Juice

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain the canned salmon and flake it into a large bowl, removing any bones if necessary.

  • 2

    Add the egg, almond flour, whole wheat breadcrumbs, finely chopped red onion, chopped celery, and 1 tablespoon of fresh dill. Mix until the ingredients are well incorporated.

  • 3

    Season the mixture with salt and pepper to taste. Form the mixture into evenly sized patties.

  • 4

    Heat a nonstick skillet over medium heat and lightly coat with cooking spray or a small amount of oil. Cook the patties for about 3-4 minutes per side or until they are golden brown and crispy.

  • 5

    While the patties are cooking, prepare the lemon dill sauce by combining the nonfat Greek yogurt, lemon juice, and a sprinkle of extra fresh dill in a small bowl. Mix until smooth.

  • 6

    Once the salmon cakes are done, transfer them to a plate and drizzle with the lemon dill sauce, or serve the sauce on the side for dipping.

Crispy Canned Salmon Cakes with Lemon Dill Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Canned Salmon Cakes with Lemon Dill Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Canned Salmon Cakes with Lemon Dill Sauce

Savor these crispy salmon cakes, artfully combined with aromatic herbs and a subtle crunch, then topped with a refreshing lemon dill sauce. This dish offers a delightful mix of textures and flavors perfect for a nutritious breakfast, lunch, or dinner.

NUTRITION

363kcal
Protein
35.7g
Fat
18.5g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Canned Salmon in Water

1 large Egg

1/8 cup Almond Flour

1 tablespoon Whole Wheat Breadcrumbs

2 tablespoons finely chopped Red Onion

1 chopped Celery stalk

1 tablespoon Fresh Dill (plus extra for garnish)

2 tablespoons Nonfat Greek Yogurt

1.5 tablespoons Lemon Juice

PREPARATION

  • 1

    Drain the canned salmon and flake it into a large bowl, removing any bones if necessary.

  • 2

    Add the egg, almond flour, whole wheat breadcrumbs, finely chopped red onion, chopped celery, and 1 tablespoon of fresh dill. Mix until the ingredients are well incorporated.

  • 3

    Season the mixture with salt and pepper to taste. Form the mixture into evenly sized patties.

  • 4

    Heat a nonstick skillet over medium heat and lightly coat with cooking spray or a small amount of oil. Cook the patties for about 3-4 minutes per side or until they are golden brown and crispy.

  • 5

    While the patties are cooking, prepare the lemon dill sauce by combining the nonfat Greek yogurt, lemon juice, and a sprinkle of extra fresh dill in a small bowl. Mix until smooth.

  • 6

    Once the salmon cakes are done, transfer them to a plate and drizzle with the lemon dill sauce, or serve the sauce on the side for dipping.