Sometimes you need dinner to be simple.

Simple dinners are winning dinners.

After a weekend full of travel and hours in the car, I was ready for a real meal. Not something I threw together. But something easy and planned.

The awesome thing about this dish is the convenience aspect of it.

What you need:

• 2 cans of wild caught pink salmon
• 2 eggs, whisked
• 1/4 cup almond flour
• A dash of coconut flour
• Salt, pepper, garlic powder, dried dill and dried parsley, to taste
• 1 bag of frozen whole asparagus spears

Directions:

Pre-heat oven to 400 degrees.

Whisk eggs in a large bowl.

Open cans of salmon and drain off any excess liquids. Stir into eggs. Add almond flour and coconut flour. The consistency should be well combined and hold its shape when formed into patties, but the mixture should not look dry. If dry, add a splash of water or avocado oil. Season with salt, pepper, garlic powder, parsley and dill.

Line a baking sheet with parchment paper. Form patties out of salmon mixture. Bake for 15 minutes.

While the salmon cakes cook, open the bag of asparagus. In a microwave safe dish, steam asparagus until tender, about 5 minutes. Drain off excess liquid, and season with avocado oil, salt, pepper and garlic powder.

When cakes are ready, plate the asparagus. Top with the salmon cakes.

I served my salmon cakes with a drizzle of Primal Kitchen Ranch and Chipotle Mayo.

Very tasty. Super easy. Low maintenance. Happy bellies. This is one you definitely want to make.

What are your favorite ways to used canned salmon?