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Salmon Cakes with Mixed Greens

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Salmon Cakes with Mixed Greens

5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: bake, dairy free, Salmon Cakes, seafood, spinach
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 4 servings
Calories: 311kcal


  • 12 ounce salmon
  • 1 medium onion
  • 1 medium bell pepper, red
  • 1 tablespoon olive oil
  • 2 large egg white
  • 5 tablespoon Capers, canned drained
  • 1/2 cup bread crumbs, plain
  • 1 tablespoon mustard, dijon
  • 1 medium lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground

Serve With

  • 8 cup spinach


  • Preheat oven to 400 degrees F.  Bake salmon at 400 degrees F for 20 minutes.  Let cool and then finely chop salmon fillet.
  • Finely chop onion and red bell pepper.  Heat oil in a saute pan and cook onion and bell pepper over medium-high heat until onions are translucent.
  • Combine salmon, egg whites, capers, breadcrumbs, mustard, lemon juice, onion and red pepper mixture, salt and pepper in a bowl; mix well.
  • Shape into eight 3-inch-round patties. Heat oil in a large nonstick skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook until golden, 5 minutes more.
  • Toss greens with your favorite dressing; divide salad among 4 plates. Top each with 2 salmon cakes (or if preferred you can serve them on the side).
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Calories: 311kcal | Carbohydrates: 19g | Protein: 24g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 626mg | Fiber: 4g | Sugar: 4g

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