Quick and Easy Baked Salmon Patties

If you’re looking for an easy way to tick off one of the most consistently recommended dietary habits for healthy ageing, oily fish is it. Health authorities including the American Heart Association recommend eating at least two servings of oily fish, such as salmon, mackerel, sardines or herring, each week – and for good reason. Oily fish is one of the richest natural sources of omega-3 fatty acids, which have been linked to better heart health, reduced inflammation, and even benefits for brain and cognitive function as we age. For most of us, actually eating enough oily fish to make a difference comes down to one thing: having a few genuinely easy, tasty ways to cook it regularly, rather than saving salmon for a special occasion.

These salmon patties are super easy to whip up and since everything is baked on one tray, they require minimal cleaning, which is a bonus! One piece of fresh salmon goes a long way here, making this a very affordable and easy meal for 2-3 people. This version skips the oil-heavy frying that fish patties usually call for — so you can fill up more on dessert later! Serve them up with a hearty helping of veggies or a salad and some oven-roasted potato wedges. Yum!

Ingredients

• 1 × 200 g piece of salmon, skin on
• 1 egg, beaten
• ½ red onion, finely diced
• 150g (1¼ cups) almond meal
• ½ bunch of fresh dill, chopped (but save a few sprigs for dressing at the end)
• Salt flakes and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil

Method

1. Preheat the oven to 180°C. Line two baking trays with baking paper. Pop your salmon on one of the lined baking trays and bake for just 15 minutes. Leave the salmon to cool just a little then flake it into a bowl.
2. Mix in the egg, red onion, 100 g of the almond meal and the dill. Season with salt and pepper. Form the mixture into 8 small patties, then roll the patties in the last of the almond meal. Place them on the other lined baking tray, drizzle with olive oil and pop them into the oven to bake for 10 minutes. Serve with steamed veggies or a fresh salad and oven-roasted potato wedges.