Home - Recipes - Pan-seared Salmon Cakes over Greens

Pan-seared Salmon Cakes over Greens

The food processor makes quick work of salmon, allowing you to get these crispy cakes on the table in no time. For a heartier meal, serve on slider buns.

Serves 4
378 calories per serving


> 1 lb skinless salmon fillets
> 2 tbsp chopped fresh dill
> 1/2 cup Italian seasoned bread crumbs
> 2 tbsp olive oil
> 1 (5 oz) box spring mix and baby kale
> 1/2 cup tzatziki


Cut the salmon into 1-inch chunks and add to a food processor, along with the dill. Season with salt and pepper. Pulse until finely chopped but not pasty. Form into 8 (½-inch thick) cakes. In a shallow dish, press cakes into the bread crumbs to coat all sides.
In a 12-inch nonstick pan, heat the oil on medium. Add salmon cakes and cook 2–3 min. per side, until golden brown. Season with salt.
Divide the greens among 4 plates. Top each with 2 salmon cakes. Dollop with the tzatziki.


Garnish with additional dill, if desired.

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