California Salmon Patties with Spinach & Creamy Tomato Vinaigrette

Eggs and arrowroot starch help hold these California-fresh patties together, while quinoa, scallions, lemon zest and dill give them flavor and a nutrition boost. If desired, set aside a few tablespoons of the homemade dressing to use as a dipping sauce or drizzle over the patties.

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Prep Time
30 min
Cook Time
20 min
50 min


  • 3/4 cup quinoa (TRY: NOW Foods Living Now Organic Quinoa)
  • 1/4 cup dry-packed sun-dried tomatoes (not packed in oil or water)
  • 2 large eggs, beaten
  • 1 6-oz BPA-free can or pouch wild salmon, drained and flaked
  • 1/4 cup thinly sliced scallions, white and light green parts only
  • 3 tbsp arrowroot starch
  • 1 tbsp lemon zest
  • 1 tsp dried dill
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp sea salt, divided
  • 1 clove garlic, halved
  • 1/2 cup plain yogurt
  • 1/4 cup balsamic vinegar
  • 1 5-oz pkg fresh baby spinach


  1. Preheat oven to 400ºF. Cook quinoa according to package directions; set aside to cool to room temperature.
  2. To a small heat-proof bowl, add tomatoes. Pour boiling water over top; set aside for about 10 minutes.
  3. Meanwhile, in a large bowl, combine quinoa, eggs, salmon, scallions, arrowroot, lemon zest, dill, pepper and 1/4 tsp salt. Mix until well combined. On a large, parchment-lined baking sheet, use a 1/3-cup measure to scoop mixture into 8 mounds. With wet fingertips, shape and flatten each mound into a 1/2-inch thick patty. Bake for 15 minutes, then gently turn patties over and bake for an additional 8 to 10 minutes, until browned on both sides.
  4. Meanwhile, drain tomatoes and transfer to a small food processor. Add garlic, yogurt, vinegar and remaining 1/4 tsp salt. Process until blended. (NOTE: Some small bits of tomato may remain.)
  5. In a large bowl, toss spinach with yogurt mixture until lightly coated; divide among serving plates. Top each serving with 2 patties.

Nutrition Information

  • Serving Size 2 patties and 1 cup spinach
  • Calories 312
  • Carbohydrate Content 37 g
  • Cholesterol Content 112 mg
  • Fat Content 9 g
  • Fiber Content 5 g
  • Protein Content 20 g
  • Saturated Fat Content 3 g
  • Sodium Content 28 mg
  • Sugar Content 5.5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g