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Salmon Vegetable Loaf

salmon vegetable loaf

A favorite dinner of mine growing up was my mom’s salmon loaf. I have changed around some of my mom’s original ingredients to create a healthier version that is gluten-free, dairy-free, refined sugar-free, SCD friendly and includes more vegetables. An oldie but a goodie, salmon loaf is so moist, so flavorful, so satisfying, and the best part is it only takes a handful of ingredients and about ten minutes to prepare.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 cup Grated Carrots Approximately 3 whole
  • 1/2 cup Grated Zucchini Approximately 1/2 of one
  • 2 eggs
  • 1, 213 gram can pink or red salmon
  • 1/4 cup almond flour any gluten free breadcrumb substitute will do
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon dijon mustard

For the Topping

  • 1/2 cup tomato sauce
  • 2 tablespoon honey
  • 1 tablespoon red wine vinegar


Preheat oven to 350 and line baking dish with parchment paper or oil (I use a pyrex casserole dish). Grate carrots and zucchini–either with a hand grater or the food processor. Drain excess liquid from zucchini.

Remove large bone and any unappealing skin from canned salmon and mix together with vegetables, eggs, gluten-free flour of choice, salt, pepper and mustard. Top with mixture of tomato sauce, honey and vinegar.

*Optional: surround loaf with any vegetables that you have in stock.

Bake uncovered for 40 minutes and enjoy!

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