Lemon Dill Salmon Cake Salad

15 min prep time
15 min cook time
4servings
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Lemon Dill Salmon Cake Salad

How to Make Lemon Dill Salmon Cake Salad

This zesty, light, low-carb lunch is filled with heart-healthy omega-3s. Make the salmon cakes and dressing ahead of time for a quick lunch. It’s a perfect recipe for those who like to meal prep.

15 min prep time
15 min cook time
4servings
2 cups salad + 2 salmon cakes
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Step-By-Step Instructions:

  1. Preheat the oven or air fryer to 400 degrees F. Line a sheet pan with parchment paper if cooking in the oven.

  2. In a large bowl, combine the salmon, breadcrumbs, and cheese. 

  3. In a small bowl, whisk the egg substitute, yogurt, lemon juice, lemon zest, and dill weed. Gently mix into the salmon mixture and combine well, being careful not to break up the salmon pieces too much.

  4. Form into 8 patties, about 1/4 cup each, and place on the sheet pan or in the air fryer basket. 

  5. Bake in the oven for approximately 15 minutes, or air fryer for 8 minutes, or until lightly browned and crispy. 

  6. While the salmon cakes are cooking, whisk the ingredients for the dressing in a small bowl. Whisk 2 tablespoons olive oil; 2 tablespoons lemon juice; ½ teaspoon lemon zest; ½ teaspoon chopped fresh dill weed; and 1/8 teaspoon sugar free multi-use syrup.

  7. Divide the salad plates between 4 plates and top with salad greens, the cucumbers and tomato. 

  8. Place 2 salmon cakes on top of each salad and drizzle with dressing. Garnish with extra chopped dill if desired. 

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Nutrition facts

4 Servings

  • Serving Size
    2 cups salad + 2 salmon cakes
  • Amount per serving Calories 170
  • % Daily value*
  • Total Fat 7g 9%
    • Saturated Fat 2g 10%
    • Trans Fats 0g
  • Cholesterol 35mg 12%
  • Sodium 430mg 19%
  • Total Carbohydrate 9g 3%
    • Dietary Fiber 2g 7%
    • Total Sugars 2g
    • Added Sugars 0g 0%
  • Protein 19g
  • Potassium 350mg 7%
Ingredients
Wild Pink Salmon (drained)
3, 5-oz cans
whole wheat panko breadcrumbs
1/4 cup
feta cheese
2 tbsp
egg substitute
1/4 cup
Plain Nonfat Greek yogurt
2 tbsp
lemon juice
3 tbsp
lemon zest
1 1/2 tsp
fresh dill (or 1/2 tsp dried)
2 tsp
olive oil
2 tbsp
sugar-free multi-use syrup
1/8 tsp
salad greens
8 cup
seedless cucumber (sliced thinly)
1/4 whole
cherry tomatoes (halved)
1/2 cup

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