What You’ll Need

1 can 14.75 oz. salmon (preferably wild pacific caught, sockeye salmon) drained, and flaked
½ C. diced red onion
2 Tbsp. lemon juice
10 oz. frozen chopped spinach, drained, thawed
2 Tbsp. Dijon mustard
2 Tbsp. olive oil, grape seed oil or coconut oil
Almond flour for proper consistency
Salt & Pepper to taste

The How To

Mix onion, lemon juice, spinach, mustard and flour together
Add crushed salmon
Form into 3” cakes that are approximately ½” thick
Sauté in oil over medium heat – 1-2 minutes per side.