We are well into my favorite season by now. There are so many things I love about Fall: cooler temps, pumpkin spice lattes, football, and of course Fall foods! Squash, pumpkin, sweet potatoes would have to be near the top of all my favorite vegetables. They are such a nutritious food and I especially love them around Fall.
Needless to say I let out a squeal of joy and did a little happy dance when Trader Joe’s had finally filled their shelves with rows and rows of their signature Organic Pumpkin cans. Hello October and all the pumpkin muffins and brownies my kitchen can take!
But today I wanted to share with you an easy and healthy salmon cakes recipe made with this nutritious ingredient. Salmon cakes are incredibly tasty, but unfortunately they often contain a ton of bread crumbs. This recipe uses almond flour instead for a beautiful texture and added nutrition.
Salmon’s nutritional content makes it one of the world’s healthiest foods (source). It’s loaded with healthy fats, protein and vitamins. Regular consumption of Omega-3 rich foods is proven to improve heart health, brain function, memory, bone and joint condition and overall wellness. It’s one of the foods that should appear on your menu weekly.
This salon cake recipe combines two of the nutritional powerhouses: pumpkin and salmon. Best part? It takes minutes to whip up, which makes it a perfect weeknight dinner option!
Because the two main ingredients are already cooked (and canned), the prep time is minimal. But do keep in mind that total baking time is 30 minutes, so allow yourself enough time.
I started with dumping all the ingredients in a bowl and mixing thoroughly.
The hardest part is forming the same size patties, so I used this trick. I scooped the mixture with a 1/3 measuring cup and dropped it onto a baking sheet lined with parchment paper. Next, I flattened the patties with my hands until they looked like patties.
Bake at 425 degrees for 20 minutes, then flip and bake another 10 minutes.
While the salmon cakes were cooking my house filled with delicious aroma. I couldn’t wait to dig in!
These salmon cakes are a meal in itself but you can always serve it with a side of mashed potatoes, roasted sweet potatoes or rice for your family.
I enjoyed mine with steamed asparagus and feta cheese. It was perfect.
This recipe was inspired by the Whole30 cookbook. I replaced sweet potatoes with pumpkin and made a few modification to simplify it even more. It came out amazing!! You can also try canned sweet potatoes if you have them on hand.
I’m planning on cooking a double batch next time and freezing half. It would be so easy to pop out a few of these salmon cakes throughout the week for a quick nutritious meal!
Here is the recipe if you want to give it a try. Print now or pin for later.
- 1 C canned pumpkin
- 3 6-oz cans wild-caught salmon
- 1 egg
- ⅔ C almond flour
- 2 Tbsp ghee or butter
- 1 Tbsp dried parsley flakes
- 1 Tbsp dried dill
- 1 tsp salt
- 1 tsp paprika
- ¼ tsp black pepper
- Preheat oven to 425 degrees and cover a large baking sheet with parchment paper.
- Drain liquid from the salmon cans, crumble the fish with a fork in a mixing bowl.
- Add the remaining ingredients (except butter) to the bowl and mix well.
- Brush the parchment paper with melted butter.
- Using a ½ measuring cup drop the cakes onto the parchment and flatten with hands.
- Bake for 20 minutes, the flip and bake another 10 minutes.
Have a wonderful day!
If you liked this recipe, remember to sign up for my bi-weekly emails and never miss another post 🙂