Ingredients:

  • 1 lb cooked salmon, flaked
  • 1 ½ cups cooked quinoa, cooled
  • 2 large eggs, lightly beaten
  • ¼ cup almond flour
  • 2 green onions, finely sliced
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp paprika

Instructions:

  1. Preheat your oven to 400°F (200°C). Lightly grease each cavity of the muffin tin with olive oil or non-stick spray to ensure a clean release.
  2. In a large bowl, combine the flaked salmon and cooled quinoa. Gently fold in the beaten eggs, almond flour, and green onions.
  3. Stir in the lemon juice, zest, garlic, parsley, salt, pepper, and paprika until the mixture is cohesive but not over-worked.
  4. Divide the mixture evenly among the 12 muffin cups, pressing down slightly with a spoon to flatten the tops.
  5. Bake for 18–22 minutes until the edges turn a deep golden brown and the centers reach an internal temperature of 160°F (71°C).
  6. Allow the cakes to rest in the tin for 5 minutes to allow the proteins to set before removing.