Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Nutrition Information:

- Sesame-Free

- Diabetes-Appropriate

- Nut-Free

- Dairy-Free

- Healthy Pregnancy

- Heart-Healthy

- High-Protein

Ingredients:

- 3 (5-ounce) cans unsalted boneless, skinless pink salmon, drained

- 1 large scallion, thinly sliced

- 1 tablespoon chopped fresh flat-leaf parsley

- 1 1/2 teaspoons grated garlic

- 1/8 teaspoon garlic powder

- 1/8 teaspoon paprika

- 1/4 cup plain whole-wheat breadcrumbs

- 1/4 cup mayonnaise

- 1 large egg, lightly beaten

- 1 teaspoon lemon juice

- 1/4 teaspoon salt

- 1/4 teaspoon ground pepper

- 1 tablespoon extra-virgin olive oil, divided

Directions:

1. Preheat the oven to 400°F and lightly coat a large rimmed baking sheet with cooking spray.

2. In a large bowl, mix together the salmon, scallion, parsley, grated garlic, garlic powder, and paprika until evenly combined.

3. Add the breadcrumbs, mayonnaise, egg, lemon juice, salt, and pepper to the bowl and stir until well combined, breaking up the salmon in the process.

4. Scoop the mixture onto the prepared baking sheet, dividing it into 4 portions of about 1/2 cup each. Use clean hands to shape each portion into a 3 1/2-inch-wide patty.

5. Lightly brush the top of each patty with 1/2 teaspoon of olive oil.

6. Bake the salmon cakes in the preheated oven for about 20 minutes, carefully flipping and coating the opposite side with the remaining 1 teaspoon of olive oil halfway through baking.

7. Once firm and golden, remove the salmon cakes from the oven and serve them warm with desired toppings.

Nutrition Information:

- Serving Size: 1 salmon cake

- Calories: 266

- Fat: 17g

- Saturated Fat: 2g

- Cholesterol: 82mg

- Carbohydrates: 7g

- Total Sugars: 0g

- Added Sugars: 0g

- Protein: 21g

- Fiber: 1g

- Sodium: 338mg

- Potassium: 380mg