Name: Herb-Crusted Tinned Salmon Cakes with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Tinned pink salmon; 1 large Egg; 2 tbsp Almond flour; 1 tbsp Fresh dill; 1 tbsp Fresh parsley; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Extra virgin olive oil; 1 bunch Asparagus; 0.5 medium Lemon

Herb-Crusted Tinned Salmon Cakes with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Tinned Salmon Cakes with Roasted Asparagus

Golden-seared tinned salmon patties flavored with fresh dill and lemon, served with crisp-tender roasted asparagus for a bright and satisfying meal.

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NUTRITION

Protein

52.1g

Fat

36.1g

Carbs

16.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Tinned pink salmon

1 large Egg

2 tbsp Almond flour

1 tbsp Fresh dill

1 tbsp Fresh parsley

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Extra virgin olive oil

1 bunch Asparagus

0.5 medium Lemon

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss trimmed asparagus with half the olive oil, sea salt, and pepper on the baking sheet; roast for 12-15 minutes until tender.
3
In a medium bowl, flake the drained tinned salmon with a fork and mix with the egg, almond flour, dill, parsley, and garlic powder.
4
Form the salmon mixture into two thick patties, pressing firmly so they hold their shape without crumbling.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Sear the salmon patties for 3-4 minutes per side until a golden-brown crust forms and they are heated through.
7
Serve the herb-crusted salmon cakes alongside the roasted asparagus with fresh lemon wedges for squeezing over the top.