Salmon Cake with Roasted Asparagus
Abel Albonetti
Abel Albonetti
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352 Calories
16 g Carbs
20 g Protein
23 g Fat
Total Time
2 servings

Since fish fillets don't always come in perfectly pre-measured packages, this is a great recipe to use up your leftover cooked salmon. Using almond flour helps keep these salmon cakes low-carb, and the grilled asparagus and avocado lime puree add light, fresh flavors to round out this quick and satisfying meal.


  • 5 oz salmon, smoked
  • 1 egg
  • 2 tbsp almond flour
  • 1 tbsp chopped chives
  • 1 tbsp paprika
  • 2 tbsp lemon zest
  • 1 dash table salt
  • ½ cup asparagus
  • 2 tsp olive oil
  • 1 avocado
  • 2 tbsp lime juice
  • 2 tbsp fat-free mayonnaise

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  1. Preheat oven to 400 degrees F.
  2. Prepare the asparagus by snapping off the woody base of the stalks. Toss the asparagus spears with olive oil, and a little salt.
  3. Roast asparagus for 8-10 minutes depending on size and desired doneness.
  4. Skin the avocado and remove the seed. Mash the flesh with lime juice and a little salt, mix in mayonnaise, and set aside.
  5. Combine the salmon with the egg white, almond flour, spices, and lemon zest. Season to taste with salt and form into a cake. Cook in a hot skillet with a little oil.
  6. Cook salmon cakes for 3-4 minutes per side, serve with roasted asparagus and the avocado lime puree.

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