Salmon Veggie Loaf

Yields6 ServingsPrep Time25 minsCook Time1 hrTotal Time1 hr 25 mins

This 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)

Preheat oven to 350 degrees F. Grease loaf pan with coconut oil.

Using your hands, squeeze excess juices from grated zucchini. Add zucchini to a large bowl.

Add salmon and flake with a fork.

Add remaining ingredients and mix well.

Pour into the loaf pan and bake for 1 hour, or until cooked through and golden on top!

Nutrition Facts

Servings 6