AuthorHeather BlakeCategoryDairy free, Eggs, Gluten-free, Seafood, VeggiesDifficultyBeginnerThis gluten-free and Paleo salmon loaf is full of high-quality protein, and is loaded with omega 3's and veggies!
16 oz canned salmon (Wild caught if possible)
4 large eggs (free range if possible)
1 cup grated zucchini (about 1 medium)
1 cup grated carrot (about 2 medium)
½ cup fresh parsley, chopped
4 bunches of scallions, chopped
2 tbsp coconut flour (or gluten free flour such as almond flour, oat flour)
salt & pepper
Optional additions:
½ tbsp dried dill
1 tbsp The Crescent Olive's Wild Fernleaf Dill olive oil (optional)
1 tsp garlic powder (optional)
1
Preheat oven to 350 degrees F. Grease loaf pan with coconut oil.
2
Using your hands, squeeze excess juices from grated zucchini. Add zucchini to a large bowl.
3
Add salmon and flake with a fork.
4
Add remaining ingredients and mix well.
5
Pour into the loaf pan and bake for 1 hour, or until cooked through and golden on top!
Ingredients
16 oz canned salmon (Wild caught if possible)
4 large eggs (free range if possible)
1 cup grated zucchini (about 1 medium)
1 cup grated carrot (about 2 medium)
½ cup fresh parsley, chopped
4 bunches of scallions, chopped
2 tbsp coconut flour (or gluten free flour such as almond flour, oat flour)
salt & pepper
Optional additions:
½ tbsp dried dill
1 tbsp The Crescent Olive's Wild Fernleaf Dill olive oil (optional)
1 tsp garlic powder (optional)
Directions
1
Preheat oven to 350 degrees F. Grease loaf pan with coconut oil.
2
Using your hands, squeeze excess juices from grated zucchini. Add zucchini to a large bowl.
3
Add salmon and flake with a fork.
4
Add remaining ingredients and mix well.
5
Pour into the loaf pan and bake for 1 hour, or until cooked through and golden on top!
