Name: Lemon-Herb Canned Salmon Cakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Canned wild pink salmon; 1 large Egg; 0.5 tbsp Almond flour; 1 tbsp Dijon mustard; 2 tbsp Fresh parsley; 1 tbsp Fresh dill; 1 tsp Lemon zest; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Extra virgin olive oil; 2 cups Baby arugula

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Canned Salmon Cakes

Pan-seared salmon cakes made with wild-caught salmon and fresh herbs, served with a zesty lemon-dill sauce for a bright and crispy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.7g

Fat

23.4g

Carbs

7.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Canned wild pink salmon

1 large Egg

0.5 tbsp Almond flour

1 tbsp Dijon mustard

2 tbsp Fresh parsley

1 tbsp Fresh dill

1 tsp Lemon zest

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

2 cups Baby arugula

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Drain the salmon and place it in a large bowl, flaking it thoroughly with a fork.
2
Add the egg, almond flour, Dijon mustard, parsley, dill, lemon zest, sea salt, and black pepper to the bowl.
3
Stir the mixture until well combined, then shape into four even patties.
4
Heat the olive oil in a large non-stick skillet over medium-high heat.
5
Carefully place the patties in the pan and cook for 4 minutes per side until they reach a golden brown color.
6
Serve the warm salmon cakes over a bed of fresh baby arugula drizzled with the lemon juice.