Servings: 4 meals
Calories: 426kcal
Ingredients
For Salmon Cakes
- 1 lb. salmon fillet cooked, skin removed
- ½ cup grated zucchini
- 1 large egg
- ¼ cup grated Parmesan cheese
- ¼ cup gluten-free panko breadcrumbs
- 2 tablespoon gluten-free flour
- 2 tablespoon chopped cilantro
- 1 teaspoon minced garlic
- ½ teaspoon chili powder
- 1 teaspoon salt
- 2 tablespoon olive oil for cooking
For Salsa
- ½ cup chopped mango
- ½ cup chopped tomatoes
- 2 tablespoon minced red onion
- 1 tablespoon chopped cilantro
- 1 tablespoon minced jalapeño
- 2 tablespoon lime juice
- ¼ teaspoon salt
For Brussels Sprouts
- 4 cups Brussels sprouts sliced in half
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
To cook salmon
- Preheat oven to 350ºF and line a baking sheet with parchment paper.
- Blot salmon dry with paper towel and place on baking sheet skin side down.
- Bake for 20-25 minutes, until fully cooked. Cool for 10 minutes. Peel off skin. Flake using a fork.
- Stir together ingredients for salsa and refrigerate while preparing other ingredients—heat 1 tablespoon of olive oil over medium heat in a medium skillet.
- Squeeze excess moisture from zucchini by placing it in a paper towel and wringing it out over the sink.
- Add Brussels sprouts and sauté for 8-10 minutes, stirring occasionally. Divide between 4 teal meal prep containers and season with salt and pepper.
- Remove skin from salmon and transfer to a large mixing bowl. Use a fork to flake salmon. Add remaining ingredients to bowl and mix thoroughly.
- Form mixture into 8 round patties using hands and place on a plate. Heat olive oil over medium heat in a medium skillet for 1 minute.
- Add salmon cakes and brown for 4-5 minutes on each side.
- Place 2 salmon cakes in large compartments and add a sauce cup with mango salsa next to salmon cakes.
Video
Nutrition
Serving: 1meal | Calories: 426kcal | Carbohydrates: 29g | Protein: 32g | Fat: 21g | Fiber: 5g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!