Looking for something healthy and quick? These salmon cakes are fast and full of goodness that will satisfy your tastebuds.


  • ½ c nonfat, plain greek yogurt
  • ½ cucumber, seeded and finely chopped
  • ½ roma tomato, seeded and finely chopped
  • 1 tsp dill
  • 1 tsp fresh lemon juice

Mix ingredients together in a small bowl. Cover and refrigerate while making salmon cakes.

Salmon Cakes

  • 6 oz can water packed pink salmon (drained, skin & bones removed)
  • ¼ c oats
  • 1 large egg
  • 1 tsp dill
  • 1 tsp cumin
  • 1 tsp thyme
  • 6 kalamata olives finely chopped (optional)
  • ¼ c black beans (optional)

Mix all ingredients in a bowl. Shape into 4 patties and cook 3 to 4 minutes over medium heat or until golden brown and heated through. Serve with sauce and sliced veggies.

Bridget Baxter