Serene Salmon and Zucchini Cakes

These salmon and zucchini cakes are a healthy and delicious way to get your fish and vegetables. They're made with wild-caught salmon, grated zucchini, almond flour, egg, garlic, parsley, green onions, sea salt, and black pepper. They're baked in the oven until golden brown and cooked through. Serve them with your favorite dipping sauce.

I've always been a fan of salmon cakes, but I wanted to find a way to make them healthier. I started by using wild-caught salmon, which is a more sustainable option than farmed salmon. Then I added grated zucchini to the mix, which adds moisture and nutrients. I also used almond flour instead of breadcrumbs, which makes the cakes gluten-free. The result is a delicious and healthy salmon cake that everyone will love.

Prep time: 20 | Cook time: 20 | Serves: 4

Ingredients

• 1 lb wild-caught salmon, flaked
• 1 medium zucchini, grated
• 1/2 cup almond flour
• 1 egg
• 3 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• 1/4 cup chopped green onions
• Sea salt and black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine all ingredients and mix well.
4. Form the mixture into 6-8 patties.
5. Place the patties on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and cooked through.

Why It Works

• The wild-caught salmon is a good source of protein and omega-3 fatty acids.
• The grated zucchini adds moisture and nutrients to the cakes.
• The almond flour makes the cakes gluten-free.
• The garlic, parsley, green onions, sea salt, and black pepper add flavor to the cakes.
• Baking the cakes in the oven until golden brown and cooked through ensures that they are cooked through and have a crispy exterior.