Crispy Salmon Cakes with Lemon-Herb Zucchini Noodles

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

Crispy Salmon Cakes with Lemon-Herb Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Crispy Salmon Cakes with Lemon-Herb Zucchini Noodles

Enjoy these savory salmon cakes featuring tender, flaky wild-caught salmon combined with egg whites and almond flour for a light crust. Paired with refreshingly zesty lemon-herb zucchini noodles, this dish delivers a crisp texture, vibrant flavor, and a balanced nutritional profile ideal for a healthy, satisfying meal.

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NUTRITION

505kcal
Protein
37.5g
Fat
35.9g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

2 large Egg Whites

2 Tbsp Almond Flour

1 medium Zucchini

1 Tbsp Olive Oil

1 Lemon (zest and juice)

2 Tbsp Fresh Parsley (chopped)

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by preheating a non-stick skillet over medium heat with olive oil.

  • 2

    In a bowl, flake the salmon fillet and mix with egg whites, almond flour, chopped fresh parsley, lemon zest, salt, and pepper until well combined.

  • 3

    Form the mixture into compact patties, about the size of your palm.

  • 4

    Place the patties in the skillet and cook for 3-4 minutes on each side, or until they develop a crispy golden crust and are heated through.

  • 5

    While the salmon cakes are cooking, spiralize the zucchini to create noodles. Lightly toss the zucchini noodles with a little lemon juice, additional chopped parsley if desired, and a pinch of salt.

  • 6

    Plate the lemon-herb zucchini noodles and top with the crispy salmon cakes. Garnish with a drizzle of extra lemon juice if desired, and serve immediately.

Crispy Salmon Cakes with Lemon-Herb Zucchini Noodles

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

Crispy Salmon Cakes with Lemon-Herb Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Crispy Salmon Cakes with Lemon-Herb Zucchini Noodles

Enjoy these savory salmon cakes featuring tender, flaky wild-caught salmon combined with egg whites and almond flour for a light crust. Paired with refreshingly zesty lemon-herb zucchini noodles, this dish delivers a crisp texture, vibrant flavor, and a balanced nutritional profile ideal for a healthy, satisfying meal.

NUTRITION

505kcal
Protein
37.5g
Fat
35.9g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

2 large Egg Whites

2 Tbsp Almond Flour

1 medium Zucchini

1 Tbsp Olive Oil

1 Lemon (zest and juice)

2 Tbsp Fresh Parsley (chopped)

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by preheating a non-stick skillet over medium heat with olive oil.

  • 2

    In a bowl, flake the salmon fillet and mix with egg whites, almond flour, chopped fresh parsley, lemon zest, salt, and pepper until well combined.

  • 3

    Form the mixture into compact patties, about the size of your palm.

  • 4

    Place the patties in the skillet and cook for 3-4 minutes on each side, or until they develop a crispy golden crust and are heated through.

  • 5

    While the salmon cakes are cooking, spiralize the zucchini to create noodles. Lightly toss the zucchini noodles with a little lemon juice, additional chopped parsley if desired, and a pinch of salt.

  • 6

    Plate the lemon-herb zucchini noodles and top with the crispy salmon cakes. Garnish with a drizzle of extra lemon juice if desired, and serve immediately.