Recipe Author: Simmie Sinow
1 15-oz can salmon (without the bones)
3/4 cup diced celery
3 large eggs
2-3 Tbsp parmesan cheese (optional)
Combine all the ingredients and put into a loaf pan. Put a little bit of your favorite salsa on top (mine is Peach Salsa).
Bake at 400 for 40-45 minutes.
The parmesan cheese is optional; I added it at the last minute because the mixture looked just a tad too "wet" for me. You could easily use a little bit of flaxseed meal if you don't like parmesan with your fish.
Per serving (assuming 5 servings per loaf):
Fat: 1.8 grams
Fiber: 1.2 grams
Protein: 4.6 grams
Carbs & Sugars: 0 grams