- Courses: Appetizer, Main course
- Cuisine: Pan fry
- Season: Four seasons
Fish fillets do not always come in perfectly pre-measured packages, so this is a great recipe to use up your leftover cooked salmon. Almond flour can help to keep the salmon cakes low – carb and the grilled asparagus and avocado lime puree add light, fresh flavors to round out this quick and satisfying meal. From this recipe, you will get 352 calories, 16 grams of carbs, 20 grams of protein, and 23 grams of fat. You will need thirty minutes to make it, and it is for 2 servings.
The preparation time for this recipe is 10 minutes, the cooking time is 20 minutes, and the total time is 30 minutes. You need to warm the stove to 400°F. Then, prepare the asparagus by snapping off the woody base of the stalks.
- 5 oz Smoked Salmon (142 grams)
- 1 Avocado
- ½ cup Asparagus
- 1 Egg
- 2 tablespoon olive oil (extra virgin)
- 2 tablespoon Mayonnaise (fat-free)
- 2 tablespoon Lime juice
- 1 dash Salt (table salt)
- 2 tablespoon lemon zest
- 1 tablespoon Paprika
- 1 tablespoon Chives (chop them)
- For: 2 servings
- Preparation: 10 min
- Cooking: 20 min
- Ready in: 30 min
- Toss the asparagus spears with olive oil and a little salt.
- Roast the asparagus for 8 to 10 minutes, depending on size and desired doneness.
- Skin the avocado and remove the seed.
- Mash the Avocado flesh with lime juice and a little salt, mix in mayonnaise and set it aside.
- Combine the salmon with egg white, lemon zest, spices, and almond flour.
- Season this recipe to taste with salt and form into a cake.
- Cook it in a hot skillet with little oil at 400° for 3 to 4 minutes per side and serve them with roasted asparagus and avocado lime puree.
- Per recipe
- Energy: 352 kcal / 1471 kJ
- Fat: 23 g
- Protein: 20 g
- Carbs: 16 g