Did you know that infants born to mothers who consume more than 12 ounces of seafood during pregnancy are strongly liked to higher childhood IQ and communication skills? Seafood like salmon contains high levels of brain loving omega-3 fats which are responsible for the healthy development of brain tissue in babies.

This is an easy and delicious recipe to incorporate into your pregnancy 1-2 times a week to help your baby grow a healthy brain and to help you keep your inflammation down!

Salmon Cakes and Kale Salad
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Cook Time 30 minutes
Servings
servings
Ingredients
  • 1 pound salmon wild caught (fresh, frozen or canned)
  • 1 teaspoon salt
  • 1/2 teaspoon Pepper
  • 1/2 lemon juiced
  • 1 medium russet potato peeled and chopped
  • 1/2 bell pepper
  • 2 green onions minced
  • 2 slices bacon chopped
  • 1 eggs
  • 2 tablespoon coconut oil
  • 1 bunch kale
  • 1/4 red onion thinly sliced
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1 pound salmon wild caught (fresh, frozen or canned)
  • 1 teaspoon salt
  • 1/2 teaspoon Pepper
  • 1/2 lemon juiced
  • 1 medium russet potato peeled and chopped
  • 1/2 bell pepper
  • 2 green onions minced
  • 2 slices bacon chopped
  • 1 eggs
  • 2 tablespoon coconut oil
  • 1 bunch kale
  • 1/4 red onion thinly sliced
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Instructions
  1. Peel and chop potato and boil in a large pot until tender. Remove and let cool until you can touch them.
  2. Place all ingredients except the kale and red onion in a large mixing bowl and combine with clean hands.
  3. Heat coconut oil in a large skillet over medium-high heat and fry cakes for 2 minutes per side. Remove done cakes and set on a plate lined with a paper towel absorb excess oil.
  4. Wash and chop kale and red onion. Top with 2-3 cakes and enjoy!
Recipe Notes

Take Jennifer's Virtual Cooking Class for this recipe!

Recipe from Real Food for Pregnancy by Lily Nichols RDN, CDE