Sheet Pan Lemon Caper Salmon Cakes
These Sheet Pan Lemon Caper Salmon Cakes with asparagus and crispy potatoes are tangy, flavorful, easy, and delicious! This entire meal comes together in just 30 minutes. Paleo, Gluten Free, Dairy Free!
- 4 6 oz cans boneless, skinless salmon, I get these at Costco!
- 1/2 cup crushed Simple Mills Sea Salt crackers
- 1/3 cup mayo
- 2 eggs
- 2 tbsp fresh dill, minced
- 2 cloves minced garlic
- 2 tsp capers
- 1/2 tsp sea salt
- juice from 1/2 lemon
- 1 lb baby red potatoes
- 8 oz asparagus tips
- 2-3 tbsp olive oil
Lemon Garlic Aioli
- 1/2 cup mayo
- Juice from 1/2 lemon
- 1 clove minced garlic
- 1/4 tsp sea salt
Preheat your oven to 425. Line a large baking sheet (15 x 21 inches) with foil or parchment paper. Drain the canned salmon and add it to a large bowl. Mix the salmon, crushed crackers, mayo, eggs, dill, lemon juice, minced garlic, salt, and capers together well. Refrigerate until ready to use. You can also make this up to 24 hours ahead of time.
Slice your baby potatoes into halves or fourths. Add them to the baking sheet and drizzle with 1 tbsp olive oil and sprinkle with salt and pepper. Make sure they are cut-side down for optimal crispiness! Push the potatoes to the sides of the baking sheet to make room for the salmon cakes.
Add an additional tbsp of olive oil to the middle of the baking sheet and use a pastry brush to spread it out evenly.
Use a 1/3 cup measuring cup to scoop the salmon mixture. They should be heaping scoops to make 6 large salmon cakes, or you can do a smaller amount for 8 cakes. Form into cakes about 3.5 inches wide and 1 inch thick and place them on top of the oiled baking sheet. Brush some more oil onto the top of each cake. Bake the potatoes and salmon cakes for 20 minutes.
At the 20 minute mark, add the asparagus. You can either make some room on the baking sheet, or simply place them on top of the potatoes. Spray or drizzle with some additional olive and sprinkle with salt and pepper. Bake everything for an additional 10-12 minutes. Optional: broil for 3-5 minutes at the end to get the salmon cakes browned to your liking.
While everything is baking, make the lemon garlic aioli. Combine the ingredients in a bowl and mix well. You can also make this up to 24 hours in advance and store in the fridge.
Serve the salmon cakes topped with some of the aioli with the potatoes and asparagus. Enjoy!
Calories: 431kcal, Carbohydrates: 29g, Protein: 6g, Fat: 33g, Saturated Fat: 5g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 680mg, Potassium: 431mg, Fiber: 4g, Sugar: 4g, Vitamin A: 398IU, Vitamin C: 18mg, Calcium: 46mg, Iron: 2mg