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whole30 gluten free paleo

Salmon cakes: easy weeknight dinner (paleo + gluten free + Whole30)

Packed with healthy fats and nutrients from salmon and pumpkin, this easy gluten free healthy dinner will be your family's weeknight staple. Serve with mashed potatoes, roasted sweet potatoes or a giant salad.
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 C canned pumpkin
  • 3 6- oz cans wild-caught salmon
  • 1 egg
  • 2/3 C almond flour
  • 2 Tbsp ghee or butter
  • 1 Tbsp dried parsley flakes
  • 1 Tbsp dried dill
  • 1 tsp salt
  • 1 tsp paprika
  • 1/4 tsp black pepper

Instructions

  1. Preheat oven to 425 degrees and cover a large baking sheet with parchment paper.
  2. Drain liquid from the salmon cans, crumble the fish with a fork in a mixing bowl.
  3. Add the remaining ingredients (except butter) to the bowl and mix well.
  4. Brush the parchment paper with melted butter.
  5. Using a 1/2 measuring cup drop the cakes onto the parchment and flatten with hands.
  6. Bake for 20 minutes, the flip and bake another 10 minutes.