Golden Almond-Crusted Salmon Cakes with Turmeric Quinoa

Looking for a quick, protein-packed dinner that feels like a treat? These almond-crusted salmon cakes are crispy on the outside and melt‑in‑your‑mouth on the inside. The turmeric quinoa and roasted cauliflower add a burst of flavor and nutrients, making this meal a balanced, satisfying option for busy weeknights.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 oz (113 g) fresh salmon fillet, skin removed, cut into 1‑inch cubes
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 cup cooked quinoa
• 1 tsp turmeric
• 1 cup cauliflower florets
• 1 tbsp olive oil (for roasting)
• 1 tbsp chopped fresh cilantro (optional garnish)
• sprinkling of toasted almond flakes (optional for extra crunch)

Instructions

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper; spread on a baking sheet and roast 20 minutes, turning once.
2. In a shallow bowl, combine almond flour, Parmesan, smoked paprika, garlic powder, salt, and pepper.
3. Whisk salmon cubes with lemon zest, lemon juice, 1 tbsp olive oil, and a pinch of salt in a separate bowl. Coat each cube evenly in the almond mixture.
4. Heat the remaining 1 tbsp olive oil in a non‑stick skillet over medium‑high heat. Sauté salmon cubes 2–3 minutes per side, until golden and cooked through. Transfer to a plate.
5. Add cooked quinoa to the same skillet, sprinkle turmeric, stir in 1 tsp water, and cook 3 minutes to toast the quinoa and blend the flavors.
6. Arrange the quinoa mixture on a plate. Place roasted cauliflower on top, then add the almond‑crusted salmon cubes.
7. Garnish with chopped cilantro and toasted almond flakes, if using.
8. Serve immediately, optional squeeze of fresh lemon juice for brightness.

Chef's Note

Pro tip: For extra crunch, sprinkle toasted almond flakes on top before serving.

Make-Ahead Tips

Salmon cakes can be stored in the refrigerator for up to 2 days. Turmeric quinoa stays fresh for 3–4 days; reheat gently in the microwave or a pan.

Substitutions

Vegetarian: swap salmon for firm tofu or tempeh; use almond flour or crushed cornflakes for the coating.