Paleo Salmon Cakes

These paleo salmon cakes are a healthy and delicious twist on the classic comfort food. Made with fresh salmon, almond flour, and flavorful herbs and spices, these cakes are not only gluten-free but also packed with omega-3 fatty acids and protein. Serve them as a main dish or a party appetizer for a nutritious and flavorful meal.

Ingredients

• 1 lb fresh salmon fillets
• 1/4 cup almond flour
• 2 green onions, finely chopped
• 1/4 cup fresh parsley, minced
• 1/4 cup fresh dill, minced
• 2 tablespoons lemon juice
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons coconut oil, for frying

Directions

1. Preheat the oven to 375°F (190°C).
2. Place the fresh salmon fillets on a baking tray lined with parchment paper. Season with salt and pepper, and bake for 15-20 minutes, or until cooked through. Remove from the oven and let cool.
3. In a large mixing bowl, flake the cooked salmon using a fork.
4. Add the almond flour, green onions, parsley, dill, lemon juice, mayonnaise, Dijon mustard, garlic powder, paprika, sea salt, and black pepper to the flaked salmon. Mix well until all the ingredients are evenly combined.
5. Shape the mixture into 8-10 patties, depending on the desired size.
6. Heat coconut oil in a large skillet over medium heat.
7. Cook the salmon cakes for 3-4 minutes per side, or until golden brown and crispy.
8. Remove the salmon cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
9. Serve the paleo salmon cakes hot, garnished with additional fresh herbs and a squeeze of lemon juice, if desired.

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