Baked Salmon Cakes with PestoRecipe posted in: Lunch/Dinner
These appetizing fail-safe salmon cakes are drizzled in a unique, homemade garlicky pesto and served over a bed of fresh arugula. If you loved our recipe for Crab Cakes, these Salmon Cakes are sure to become a favorite on your meal prep menu! Whip them up on the weekend and enjoy the leftovers all week long. Serve them over your favorite salad, with grilled or steamed veggies or stuffed inside a lettuce wrap with a low carb coleslaw. Double up the serving size for a full-on DIY meal or enjoy one cake as a tasty appetizer. Start off summer right with this special seafood supper!
Both the salmon cakes and pesto will come together in your oven, which should be preheated to 425 degrees. The first step is making the pesto, as some of the ingredients will be roasted in the oven to bring out their sweet and savory flavors. First up is endive; slice one head of endive in half lengthwise and place it into a small baking dish. Season with salt and pepper to taste, then drizzle with olive oil. Garlic will also be roasted in your oven. Slice off the top of a small head of garlic to expose the cloves. Brush it with olive oil and wrap it tightly in aluminum foil. Place the wrapped head of garlic into its own small baking dish and bake for about 35 to 45 minutes.
Note: To remove some of the bitterness in endive, soak for half an hour in a mixture of lemon juice and cold water.
When the garlic has been cooking for 20 minutes, transfer the baking dish with endive to the oven and bake for 25 minutes, until golden. Transfer the roasted endive and garlic to a blender. Add olive oil, mint, grated Parmesan, ground walnuts, lemon juice, lemon zest, and salt and pepper to taste. Process until a creamy pesto is formed.
Now that your delicious pesto is ready, it’s time to work on the salmon cakes. Line a baking sheet with parchment paper and set it aside. Flake cooked, boneless and skinless salmon into a large bowl with cauliflower, egg, mayonnaise, dill, flat leaf parsley, and salt and pepper to taste. Mix well to combine, then add almond meal to the salmon mixture. Continue stirring until the mixture is well combined.
Form the salmon mixture into eight equal-sized patties. If the mixture is too loose, transfer it to the refrigerator for 15 minutes until it firms up. Roll the patties in almond meal and place them on the prepared baking sheet. Brush the patties with olive oil and sprinkle with some cheddar cheese (optional). Bake for 12 to 15 minutes, flipping halfway through the cooking time. The patties should be crisp and golden when finished. Serve them with lemon wedges and arugula or watercress.
One of these Baked Salmon Cakes with Pesto contain 108 calories. Pair them with some fresh, warm weather produce for a seasonal meal that fits into your low carb diet. Check out our Seasonal Spring and Summer Produce Guide, or try out these Five Summer Veggies for a Flat Tummy! >
We love eating salmon any time of the year. It’s light enough to enjoy over a summer salad but still hearty enough for a healthy, holiday meal. Check out some of our favorite ways to enjoy this seafood staple below:
- Creamy Salmon Cucumber Cups >
- Healthy Smoked Salmon Scramble >
- Lemon Tarragon Salmon with Butternut Squash Soup >
- One Pan Moroccan-Spiced Salmon Salad >
- Five-Spice Salmon >
- Smoked Salmon and Cream Cheese “Breakwiches” >
- Lemony Salmon with Green Beans & Almonds >
- Cucumber Salmon Salad Bites >
- Warm Salmon and Asparagus Salad >
- Smoked Salmon Omelet >
For even more recipes like this one, check out the book The New Keto-Friendly South Beach Diet written by the creator of the South Beach Diet, Arthur Agatston, M.D.
Phase: Weight Loss Phase, Weight Maintenance Phase
Servings: 8 (1 serving = 1 cake)
- 0.5 Healthy Fat
- 05 Protein
- 1 Vegetables
- 1 head endive, washed and trimmed
- 1 small head garlic
- 3 Tbsp. olive oil, divided
- 1/2 cup mint, packed
- 1/4 cup grated Parmesan
- 1/3 cup ground walnuts
- 1 lemon, juiced and zested
- 3/4 lb. boneless skinless salmon, cooked
- 1 cup cauliflower, cooked
- 1 large egg, lightly beaten
- 1 Tbsp. mayonnaise, no sugar added
- 1 Tbsp. dill, finely chopped
- 2 Tbsp. flat leaf parsley, finely chopped
- 1/2 cup almond meal
- 1 Tbsp. olive oil
- 1/3 cup shredded sharp cheddar cheese (optional)
- Lemon wedges
- 1 large handful baby arugula or watercress
- Preheat the oven to 425°F.
- To make the pesto, slice endive in half lengthwise and place in a small baking dish. Season with salt and pepper to taste, then drizzle with 1/2 tablespoon of olive oil. Set aside.
- Slice the top off of the garlic head to expose cloves. Brush with 1/2 tablespoon of olive oil, then wrap tightly in aluminum foil. Place in a small baking dish and transfer to oven. Cook 35 to 45 minutes.
- When the garlic has been cooking for 20 minutes, transfer baking dish with endive to the oven and bake 25 minutes, until golden.
- Transfer the roasted endive and garlic to a blender. Add remaining 2 tablespoons of olive oil, mint, Parmesan, walnuts, lemon juice, lemon zest, and salt and pepper to taste. Process until creamy.
- Line a baking sheet with parchment paper. Set aside.
- To make the salmon cakes, flake the salmon and add it to a large bowl with cauliflower, egg, mayonnaise, dill, parsley, and salt and pepper to taste. Mix well to combine.
- Add 1/4 cup of almond meal to the salmon mixture and stir to combine.
- Form the mixture into 8 patties. If the mixture is too loose, transfer it to the refrigerator for 15 minutes until it firms up. Roll the patties in the remaining almond meal. Place on the prepared baking sheet.
- Brush the patties with olive oil and sprinkle with some cheddar cheese (optional). Bake 12 to 15 minutes, flipping halfway through, until crisp and golden.
- Serve with lemon wedges and arugula.