Packed with anti-inflammatory omega-3 fatty acids like EPA and DHA, this recipe is great for food prepping on Sunday and enjoying for lunch on Monday and Tuesday. This recipe is Whole 30 approved, gluten free and paleo. Looking for the perfect side dish to pair it with? Consider sautéed green beans, grilled asparagus, or a fresh garden salad of mixed greens.
Prep time: 15 minutes, Cook time: 30 minutes
Ingredients
3 6oz cans wild caught boneless salmon
1 cup canned sweet potatoes
1 egg
½ cup almond flour
2 scallions, thinly sliced
2 tablespoons fresh parsley (or 2 tsp dried)
2 tablespoons fresh minced dill (or 2 tsp dried)
1 teaspoon salt
½ teaspoon paprika
¼ teaspoon black pepper
2 tablespoons ghee or coconut oil melted
lemon wedges optional
Instructions
- Preheat the oven to 425*F and cover a large baking sheet with parchment paper
- Drain the liquid from the salmon and crumble the fish in to a large mixing bowl, flaking the fish with a fork. Add the sweet potato, egg, almond flour, scallions, parsley, dill, slat, paprika, and pepper and mix well with a wooden spoon.
- Brush the parchment paper with the melted ghee or coconut oil and then use a 1/3 cup measuring cup to scoop the cakes and drip them onto the parchment/ Flatten the patties with your hand until they are uniform in thickness.
- Bake for 20 min, them flip each patty with a spatula and return to the oven. Bake until golden brown, about 10 more minutes.
Recipe Credit: Melissa Joulwan It Starts With Food
