Salmon Protein Bites

SERVES – 3 (12 bites)

per Serve – 4 salmon bites: 320 cal / 1300 kJ
for keto: use almond meal instead of gluten free flour

• Preheat the oven to 180°C (fan-forced). Line a baking tray with baking paper and lightly oil it.

• Prep the vegetables: Chop the broccoli very finely so it cooks quickly. Slice the spring onions.

• Combine the salmon: In a large bowl, mix the tinned salmon and smoked salmon (if using), flaking any large chunks.

• Add the vegetables and stir through until evenly combined.

• Whisk the eggs in a separate bowl, then pour them into the salmon mixture.

• Add the almond meal (or gluten free flour), salt, pepper, and any optional seasonings (eg herbs, garlic salt etc). Stir until the mixture holds together but isn’t too stiff.

  • If it feels too wet, add a tablespoon more flour.

  • If it feels too dry, add another small splash of whisked egg.

• Scoop into bites: Form heaped tablespoon-sized mounds and place on the baking tray.

• Bake for 15–20 minutes, or until the edges are lightly golden and the centres are set.

• Allow to cool for 5 minutes before moving — they firm up as they sit.

Serving Suggestions

• Serve warm with lemon wedges and a quick healthy dip such as:

  • tahini + lemon + garlic

  • greek yoghurt (if tolerating dairy) + dill + salt

  • smashed avocado with lime

• Add to a protein-rich lunchbox with salad greens, cherry tomatoes and a drizzle of olive oil.

• Crumble into a wrap or salad as a protein topping.