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dinner
Salmon and Quinoa Bites
PostpartumAmericanEasyServes 230 min
Baked patties made from canned salmon, cooked quinoa, and a bind of eggs, perfect for eating with one hand.
These savory bites are ideal for the earliest postpartum days when you need nourishing food but might only have one hand free. Low-mercury salmon provides essential DHA omega-3s, which pass through breast milk to aid the baby's rapidly developing brain and nervous system. The combination of protein-rich eggs and fiber-packed quinoa helps stabilize energy levels, supports tissue healing after birth, and gently aids maternal digestion.
View Nutrition Facts
One serving≈490 kcal · 45 g protein
Calories490 kcal
Protein45 g
Carbs29 g · 0.6g sugar
Fat22 g · 4g sat
Fiber3.5 g
Sodium1,185 mg
Folate108 mcg DFE
Iron4.2 mg
Calcium394 mg
Choline308 mg
Iodine132 mcg
Vitamin D691 IU
Vitamin B124.9 mcg
DHA + EPA1,318 mg
Zinc3.3 mg
from its ingredients
Ingredients
2 cans (5-6 oz each) salmon, drained and flaked
½ cup dry quinoa, cooked
2 whole eggs, lightly beaten
2 tbsp fresh dill, chopped
½ lemon, zested and juiced
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil
Method
- 1Preheat your oven to 400°F (200°C). Grease a mini muffin tin or line a baking sheet with parchment paper brushed lightly with olive oil.
- 2In a large bowl, mix the drained salmon, cooked quinoa, beaten eggs, dill, lemon zest, lemon juice, salt, and pepper until well combined.
- 3Scoop the mixture and pack firmly into small patties or press into the greased mini muffin cups.
- 4Bake for 15-20 minutes, or until golden and firm to the touch.
- 5Let cool slightly before removing from the pan. Serve warm or room temperature, making them perfect to grab and eat with one hand.
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