Salmon Cakes with Parmesan Green Beans

Mr. Bean’s cousin graduated from the fire academy over the weekend. We are all so proud of him and what he’s accomplished, and we’re so excited to see where he’ll go next! After the ceremony everyone gathered at his aunt’s house to celebrate with friends and family, but Baby Bean and I didn’t partake in the festivities. Instead we stayed home and kept her to her normal routine. I just wasn’t confident that she’d do well at the ceremony. Anyway Mr. Bean said they had a pizza party with beer and everyone had a great time. The next morning Mr. Bean had a whole bagel with cream cheese for breakfast. Mr. Bean made some “Sunday Gravy” (tomato sauce) and I made baked ziti for lunch while we watched the Miami Dolphins actually come to play! What a win!! Mr. Bean had two huge bowls of ziti, and later he made a pizza bagel, and had some cheezits.

What a day of crap eating for him. I mean, the ziti had veggies in it, but all that sauce and cheese didn’t do him any good! It was no surprise that he was popping Tums all night/morning. So I thought it was pretty funny when he asked me to make sure that dinner had plenty of veggies because he needed to recover!

I decided on these Sweet Potato Salmon Cakes with some Roasted Parmesan Green Beans. The salmon cakes are full of vegetables and lean protein, not to mention flavor!


I doubled-up on the vegetables and used 2 wild-caught salmon packets. You can find them right next to the tuna packets. You can also use the canned salmon, or cook some salmon and crumble it, but this is cost-effective for me. Wild salmon is the best for you, and a filet of fish is like $16.99/lb at my grocery store. That versus $1.99/packet of wild salmon? I’ll take the packet! I usually add some sriracha sauce to the mixture, but I was out so I substituted with a dash of cayenne pepper. I also made a little honey mustard sauce to drizzle on top of my salmon cakes, but they can be eaten with a sauce or by themselves. Mr. Bean just loves anything with a sauce! Either way they are delicious.


Sweet Potato Salmon Cakes

prep time: 10 minutes

cook time: 30 minutes

serves: 4 (2 salmon cakes per serving)

recipe slightly adapted from RebekahDischDesign


10 oz salmon (canned, packets, or home-cooked)

1 tbsp dijon mustard

2 ribs celery, diced

1 medium onion, diced

1 cup shredded sweet potato

1/3 cup cilantro, chopped

2 eggs

4 tbsp olive oil

**optional: 1 tbsp sriracha sauce

Mix all ingredients together in a mixing bowl, and set aside. Heat skillet to medium heat, and add 1 tbsp olive oil. With your hands, press mixture into patties about 1/2-inch thick. Cook two at a time on skillet for about 4 minutes on each side, adding a tbsp more of oil after each batch.

**These are tough to flip, so make sure you press the mixture together well, and take your time when flipping. I use the edge of my pan to help. If they come apart, they’ll still be delicious! Also, they may look as if they’re burning, it’s just a nice char from the sugars in the sweet potato. No worries!**

Top with hot sauce, honey mustard, lemon juice, etc. Enjoy!


As I said, we ate the salmon cakes with some yummy roasted parmesan green beans.

This side is a real favorite of mine. It’s so good it could be eaten as a snack! Probably because it’s covered in cheese 🙂

The original recipe calls for even MORE cheese, but I half it to make it healthier, but still cheesy. Try ’em out and let me know what you think!


Parmesan Roasted Green Beans

prep time: 10 minutes

cook time: 20 minutes

serves: 4

recipe slightly adapted from


1 lb green beans, ends trimmed

4 tbsp olive oil

Fresh ground black pepper

1/2 cup shredded parmesan cheese

Preheat oven to 400 degrees and line a baking sheet with parchment paper. Arrange green beans on the baking sheet and drizzle with olive oil. Sprinkle evenly with ground pepper and parmesan cheese, then pop in the oven for about 20 minutes. The green beans should be crisp on the outside and tender on the inside. Enjoy!

Everyone be safe and have a great day!


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