Crispy Canned Salmon Cakes with Roasted Asparagus

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

Crispy Canned Salmon Cakes with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Canned Salmon Cakes with Roasted Asparagus

Savor these crispy canned salmon cakes paired with tender roasted asparagus for a balanced meal that’s light yet satisfying. The salmon cakes are infused with citrus and herbs, lightly pan-fried to perfection, while the asparagus is roasted until tender, offering a delightful crunch with every bite.

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NUTRITION

485kcal
Protein
36.2g
Fat
34.3g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Salmon (113g)

1 Large Egg

2 tablespoons Almond Flour

1 teaspoon Olive Oil (for cakes)

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

Salt and Pepper to taste

5 Asparagus Spears

1 teaspoon Olive Oil (for asparagus)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Mix in the egg, almond flour, lemon juice, and chopped fresh parsley. Season with salt and pepper. Combine until just mixed – avoid overmixing to maintain a flaky texture.

  • 3

    Form the mixture into small patties.

  • 4

    Heat 1 teaspoon of olive oil in a nonstick skillet over medium heat. Cook the salmon cakes for about 3-4 minutes on each side until golden brown and crispy.

  • 5

    Meanwhile, preheat the oven to 400°F. Toss the asparagus spears with 1 teaspoon of olive oil and a pinch of salt and pepper on a baking sheet.

  • 6

    Roast the asparagus in the oven for 10-12 minutes until tender but still crisp.

  • 7

    Serve the warm crispy salmon cakes with a side of roasted asparagus. Enjoy!

Crispy Canned Salmon Cakes with Roasted Asparagus

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

Crispy Canned Salmon Cakes with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Canned Salmon Cakes with Roasted Asparagus

Savor these crispy canned salmon cakes paired with tender roasted asparagus for a balanced meal that’s light yet satisfying. The salmon cakes are infused with citrus and herbs, lightly pan-fried to perfection, while the asparagus is roasted until tender, offering a delightful crunch with every bite.

NUTRITION

485kcal
Protein
36.2g
Fat
34.3g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Salmon (113g)

1 Large Egg

2 tablespoons Almond Flour

1 teaspoon Olive Oil (for cakes)

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

Salt and Pepper to taste

5 Asparagus Spears

1 teaspoon Olive Oil (for asparagus)

PREPARATION

  • 1

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

  • 2

    Mix in the egg, almond flour, lemon juice, and chopped fresh parsley. Season with salt and pepper. Combine until just mixed – avoid overmixing to maintain a flaky texture.

  • 3

    Form the mixture into small patties.

  • 4

    Heat 1 teaspoon of olive oil in a nonstick skillet over medium heat. Cook the salmon cakes for about 3-4 minutes on each side until golden brown and crispy.

  • 5

    Meanwhile, preheat the oven to 400°F. Toss the asparagus spears with 1 teaspoon of olive oil and a pinch of salt and pepper on a baking sheet.

  • 6

    Roast the asparagus in the oven for 10-12 minutes until tender but still crisp.

  • 7

    Serve the warm crispy salmon cakes with a side of roasted asparagus. Enjoy!