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Salmon and Sweet Potato Cakes

Course Main Course
Servings 3


  • 1 sweet potato, medium baked, ~1 cup
  • 2 cans wild caught salmon I like wild planet
  • 2 eggs I like Vital Farms
  • 1/4 cup green onions chopped
  • 1/4 cup fresh dill chopped
  • 1/4 tsp celtic sea salt
  • black pepper to taste
  • avocado oil spray


  • Bake a whole sweet potato @400 degrees F for 30-40 minutes until caramelized and soft. Cool and peel off skin and mash in a medium bowl.
  • Mix two eggs into the sweet potato until combined.
  • Drain two cans of salmon and add to the sweet potato egg mixture.
  • Add herbs, onions, and salt, stir to combine.
  • Form the mixture into 6 patties and place on prepped parchment with avocado oil spray.
  • Spray tops of patties with avocado oil spray.
  • Bake at 425 degrees F for 30 minutes. Enjoy!


To make on demand with pantry and freezer staples:
  • use whatever dried herbs you have on hand plus onion or garlic powder.
  • you can also bake, skin, and mash sweet potato to freeze and pull out whenever needed! 
I like to serve with a drizzle of syrupy balsamic, toasted pine nuts and  avocado over a lemon, arugula and radicchio salad, with a roasted vegetable and extra sweet potato! 
Part of a Nourished Plate! 
  • Protein: salmon cakes 
  • Quality carb: sweet potato fries 
  • Fiber veg: roasted veg, arugula, radicchio 
  • Healthy fat: avocado, pine nuts, drizzle of olive oil!
Keyword dill, meal prep, omega-3, salmon, sweet potato