Seared Salmon Cakes with Parsley Almond Pesto | PCC Natural Markets

Seared Salmon Cakes with Parsley Almond Pesto

Serves: 4

No votes yet

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free peanut-free iconPeanut-free soy-free iconSoy-free

These salmon cakes are great as a starter course or entrée. Top with Parsley Almond Pesto.



Preheat oven to 375° F. Line a baking sheet with parchment paper.

Heat oil in a skillet over medium-high heat. Sauté onion, garlic and carrots until tender, about 4 minutes. Allow to cool slightly.

Combine vegetables with remaining ingredients, except pesto. Combine well and form into 4-inch patties; place on prepared baking sheet.

Bake until slightly golden and heated through, 15 to 20 minutes. Serve with Parsley Almond Pesto.

Recipe by Jackie Freeman, PCC Chef

More about: almonds, parsley, salmon


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login