Crispy Salmon Cakes with Mango Salsa

Step 1

Preheat oven to 350ºF and line a baking sheet with parchment paper. Blot salmon dry with paper towel and place on baking sheet skin side down. Bake for 20-25 minutes, until fully cooked. Cool for 10 minutes. Peel off skin. Flake using a fork.

Step 2

Squeeze excess moisture from zucchini by placing it in a paper towel and wringing it out over the sink. Stir together ingredients for salsa and refrigerate while preparing other ingredients—heat 1 tablespoon of olive oil over medium heat in a medium skillet. Add Brussels sprouts and sauté for 8-10 minutes, stirring occasionally. Divide between 4 teal meal prep containers and season with salt and pepper.

Step 3

Remove skin from salmon and transfer to a large mixing bowl. Use a fork to flake salmon. Add remaining ingredients to bowl and mix thoroughly.

Step 4

Form mixture into 8 round patties using hands and place on a plate. Heat olive oil over medium heat in a medium skillet for 1 minute. Add salmon cakes and brown for 4-5 minutes on each side.

Step 5

Place 2 salmon cakes in large compartments and add a sauce cup with mango salsa next to salmon cakes.