Salmon Cakes with Arugula Salad

COOK TIME: 15 minutes

PREP TIME: 20 minutes

SERVINGS: 4

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INGREDIENTS

For the Salmon Cakes:

• 1 lb fresh salmon fillet, skin removed

• 1 large egg

• ½ cup whole wheat breadcrumbs  

• ¼ cup plain low-fat Greek yogurt 

• 1 tablespoon Dijon mustard  

• 2 tablespoons fresh parsley, chopped

• 2 green onions, finely chopped

• 1 tablespoon fresh lemon juice

• ¼ teaspoon salt  

• ¼ teaspoon ground black pepper

• 1 tablespoon olive oil 
  

For the Arugula Salad:

• 4 cups fresh arugula

• 1 cup cherry tomatoes, halved

• ¼ cup red onion, thinly sliced

• 2 tablespoons fresh lemon juice

• 1 tablespoon extra virgin olive oil

• Freshly ground black pepper, to taste

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INSTRUCTIONS

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.

2. Place the salmon fillet on the prepared baking sheet. Bake for 12–15 minutes, or until the internal temperature reaches 145°F (63°C). Remove from oven and let cool slightly.

3. Flake the cooked salmon into a large mixing bowl. Add the egg, whole wheat breadcrumbs, Greek yogurt, Dijon mustard, parsley, green onions, lemon juice, salt, and pepper. Gently mix until combined. 

4. Form the mixture into 8 equal patties.

5. Heat olive oil in a large non-stick skillet over medium heat. Cook the salmon cakes in batches for about 3–4 minutes per side, or until golden brown and heated through (internal temperature should reach 145°F (63°C)). Transfer to a plate lined with a paper towel if needed.

6. In a large bowl, combine arugula, cherry tomatoes, and red onion. Drizzle with lemon juice and olive oil. Season with black pepper. Toss gently.

7. Serve salmon cakes warm with the fresh arugula salad.

Storage Instructions

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave.

Ingredient Substitutions

• Crushed rolled oats instead of breadcrumbs 

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