Old Bay-Spiced Salmon & Sweet Potato Cakes
with Tomato-Arugula Salad
Old Bay-Spiced Salmon & Sweet Potato Cakes
Savory salmon and sweet potato cakes get a bold Old Bay kick, then pair with a bright tomato-arugula salad for a fresh, flavorful dinner.
Ingredients
For 2 servings
- 2 ounce Arugula
- 1 stalk unit Celery
- 1 teaspoon Dried Thyme
- 1 bunch Grape Tomatoes
- 1 unit Lemon
- 1 teaspoon Old Bay Seasoning
- ½ cup Panko Breadcrumbs
- 1 unit Red Onion
- 2 unit Skin-on Salmon
- 1 unit Sweet Potatoes
Additional Ingredients
- 2 tablespoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyMedium
Total Time50m
Calories734
Protein41g
Carbs25g
Fat30g
Tags:
KetoProtein SmartCarb SmartFiber SmartLow SugarLow SodiumMass Gain Friendly
⚠️Allergens:
🐟Fish🌾WheatSwaps and substitutions
For gluten-free needs, swap the wheat-based crumbs for gluten-free crumbs or crushed gluten-free crackers. For dairy-free or pescatarian flexibility, the recipe already fits; to lower sodium, use a salt-free seafood seasoning in place of the spice blend.
What to serve with it
Serve with a crisp green salad, roasted asparagus, or steamed green beans to keep the meal light and balanced. A dollop of Greek yogurt or a simple lemon wedge on the side adds brightness without overpowering the savory cakes.
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