We spruce up our salmon filet with garlic, lots of fresh dill, lemon and veggies (sneaking them right inside) and the typical 'cake' seasonings!  We started by baking our salmon filet with garlic, fresh dill and lots of lemon juice.  We then mixed up our salmon with sauteed red and yellow bell peppers, yellow onion, spinach leaves and even more garlic and dill.  These are packed with flavor and such a fun way to mix it up with salmon.  The hubs aren't huge fans of this fish, but gladly eat it in cake form!  It's such a healthy fish we had to get it in them somehow ;)

We held these together with egg white, honey dijon mustard, worcestershire, one tablespoon of light mayo and panko bread crumbs.  These are super delicious and the best part is you get to eat TWO for only 330 calories!  You can't beat that :) Serve these up with a side of fresh lemons and some veggies and you have yourself a healthy and delicious meal for under 500 calories!  Our Cucumber & Red Onion simple salad would be a wonderful addition.

Hope you enjoy this one :)

Happy Sunday!

Nutrition Facts Per Serving

Serves: 4

Serving size: 2 cakes

Calories: 330

Fat: 13.5 grams

Carbs: 25.4 grams

Dietary fiber: 2.5 grams

Protein: 26.5 grams

Ingredients

1 pound fresh salmon filet

2 tbsp olive oil

1 red pepper minced

1 yellow pepper minced

1/4 sweet yellow onion minced

4 garlic cloves minced

1 tbsp light mayo (we use olive oil reduced fat mayo)

1 tbsp honey dijon mustard

1 tsp worcestershire sauce

1 tsp old bay seasoning

1 cup whole wheat panko

1 egg white

2 cups fresh spinach

1 large handful fresh dill

2 lemons 

Let's get cooking!

1.  Preheat oven to 400 degrees

2.  Take salmon and 'tent' it in tin foil with 2 cloves minced garlic, 1/4 of fresh dill and the juice from one lemon.  Bake for 20 minutes or until fully cooked. 

3.  While salmon is cooking, saute pepper, onion, spinach and remaining garlic in 1 tbsp olive oil for 3-5 minutes, until veggies begin to soften

4.  In mixing bowl combine mayo, worcestershire, mustard, old bay, sauteed veggies, juice from remaining lemon, egg white and the remaining chopped dill.  Mix to combine

5.  Flake in fully cooked fish.  Mix in 1/2 cup of panko

6.  Shape salmon into cakes and dip the formed cakes into the remaining 1/2 cup panko to coat the outsides lightly.  Place formed cakes in freezer for ten minutes.  (We found this helps the cakes keep their shape)

7.  Place remaining tbsp olive oil in pan.  Brown the outside of each cake for 30 seconds then finish off the cooking in the oven.  Bake for 12-15 minutes.

Serves 4!  Hope you enjoy :)