This delicious recipe has been shared with us by Mark’s Kitchen, a great source of healthy, weekly recipes.  Dr Mark Hyman is a regular guest on the Feel Better, Live More podcast, you can find all his conversations here.

Baked Salmon Cakes

These salmon cakes offer the perfect blend of healthy fats and protein, with wild salmon and almond meal as the star ingredients. Packed with omega-3s, fiber, and essential nutrients, they’re an easy, satisfying way to nourish your body and enjoy a flavorful meal. You’ll love the simple, yet bold flavors and the nutritional benefits they bring. Enjoy!

Ingredients:

• 1 tablespoon avocado oil
• 6 ounces cooked salmon or 1 (6-ounce) can wild salmon
• ½ medium red onion, finely chopped
• 1 large egg, beaten
• ¼ cup finely chopped almonds
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 cup almond meal, or more if desired
• 1 lemon, cut into wedges
• parsley leaves, finely chopped (optional)

To serve:

• Chopped parsley (optional)
• Lemon wedges

Method:

1. Preheat the oven to 425 degrees. Lightly grease a baking sheet with the oil, and put it in the oven on the top rack to preheat.
2. In a medium bowl, shred the salmon into small flakes with two forks. If using canned salmon, pour the liquid from the can into the bowl as well.
3. Add the onion, egg, almonds, salt, and pepper and mix well.
4. Stir in the almond meal. Test the mixture to see if it holds its shape and doesn’t seem to be falling apart. if it is still loose and mushy, add a couple more tablespoons of almond meal, mix, and test again. Once you are able to shape the salmon cakes, form two large, equal patties.
5. Season both sides of the cakes to taste with salt and pepper and put them on the preheated baking sheet. Slide the tray back into the oven and bake on the top rack for 20 minutes, turning the cakes once after the first 10 minutes of cooking.
6. Remove the salmon cakes from the oven when they are golden brown and slightly crisp on both sides. Let them cool for 5 minutes on a wire rack before serving.  Optional: sprinkle with freshly chopped parsley. Serve with lemon wedges.