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Easy Salmon Cakes with Arugula Salad

average rating is 3 out of 5, based on 150 votes

These Low-Carb Salmon Cakes with Arugula Salad are a delicious and healthy meal that's perfect for diabetics and those following the SOZA weightloss program. With the crispy salmon cakes and the flavorful arugula salad, this dish is sure to be a hit at any mealtime.

Serve these salmon cakes with a squeeze of lemon juice and a dollop of Greek yogurt for a creamy and tangy flavor. You can also pair them with roasted veggies or cauliflower rice for a complete meal. These salmon cakes can be refrigerated for up to 3 days, making them a great option for meal prep or a quick weeknight dinner.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

-

Ingredients

Ingredients for Salmon Cakes:

2 cans of wild-caught salmon (14.75 oz each)
1/4 cup almond flour
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 egg
Salt and pepper to taste
1 tablespoon coconut oil for frying

Ingredients for Arugula Salad:

4 cups arugula
1/4 cup sliced almonds
1/4 cup crumbled feta cheese
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste

Directions

In a large mixing bowl, combine salmon, almond flour, red onion, red bell pepper, parsley, lemon juice, Dijon mustard, egg, salt, and pepper.
Mix until all ingredients are well combined.
Form the mixture into 8 patties.
Heat coconut oil in a non-stick skillet over medium heat.
Add the salmon cakes and cook for 3-4 minutes on each side, until they are golden brown and cooked through.
In a separate bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to make the dressing for the salad.
In a large mixing bowl, combine arugula, sliced almonds, and crumbled feta cheese.
Drizzle the dressing over the salad and toss to coat.
Serve the salmon cakes with the arugula salad on the side.