Salmon Cakes with Garlic Roasted Potatoes


• 1 (6oz) cans wild-caught salmon

• 1 green onion, sliced

• 1 tbsp. Dijon mustard

• 1 lime, juiced

• 1 egg

• 1/4 cup organic or grass-fed yogurt

• 1 tbsp. coconut flour

• 1 tbsp. butter or coconut oil (for frying) Garlic Roasted Potatoes

• 1/2 lb. organic red potatoes, cubed

• 1 yellow onion, chopped

• 1 tbsp. EV Olive Oil

• 1 tbsp. Dijon mustard

• 2 garlic cloves, minced

• Salt and pepper to taste

• 1/2 tbsp. dried parsley


1.) Preheat oven to 425 degrees. Toss potatoes and onions with the

olive oil and mustard. Arrange them in a single layer on a baking sheet.

Sprinkle with salt and pepper. Roast for 20 minutes. Toss with a

spatula and add minced garlic. Roast for another 20 minutes. Toss with

dried parsley.

2.) While potatoes are roasting make your salmon cakes.

3.) Drain the canned salmon. In a medium sized bowl break up the

salmon with a fork and combine it with the onions, mustard, lime juice,

egg, yogurt and coconut flour. Form the mixture into 6 equal-sized

cakes. Heat the coconut oil in a large skillet over medium heat. Fry the

cakes in batches if necessary, 5 minutes on each side, then let them

drain on paper towels.

You might also like...