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Delicate, but flavorful salmon cakes add rich omega-3’s and plentiful protein to your diet. They taste as good as they look!
6 OUNCE CAN WILD SALMON
2 TBSP MAYONNAISE
SQUIRT OF DIJON MUSTARD
DASH OF SALT AND PEPPER
OLD BAY SEASONING TO TASTE
1 EGG
1 GREEN ONION, SLICED
2 TBSP PANKO CRUMBS
1 LEMON, SQUEEZED
STEP 1
Combine ingredients into a bowl, mix and end with a squeeze of fresh lemon.
STEP 2
Heat skillet on medium to medium high, spray with cooking spray (or use olive oil), and cook on each side 4-5 minutes.
Servings: 2
Nutrition per Serving: Calories 295, Total Fat 15g, Carbs 4g, Protein 37g, Fiber 0g. Sugars, 1g
Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).
But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.
This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.
