Pan Roasted Wild Coho Salmon Cakes served with Roasted Japanese Sweet Potatoes, Marinated Cherry Tomatoes and Lemon Herb Tahini

• Excellent source of Vitamin D, Vitamin E, Vitamin B6, Vitamin B12, Choline, Vitamin A, Calcium, Vitamin K, DHA, Protein, and Folate 
• Portion Size: 10.5 oz 
• Heating Instructions: Remove the Lemon Herb Tahini and Marinated Cherry Tomatoes from the tray; set aside.  Heat a pan over medium heat. Add a touch of Olive Oil. Once the pan is hot, add the Salmon Cakes and cook on each until heated through or until the internal temperature reaches 165°F. Remove from the pan and add the remaining components; cook until hot.  Enjoy with the Lemon Herb Tahini and the Marinated Cherry Tomatoes. Enjoy!

Salmon cakes with Sweet Potato, Marinated Cherry Tomatoes, and Lemon Herb Tahini Sauce is a nutritious meal for pregnant and postpartum mothers. Salmon serves as an excellent source of protein and Vitamin D. The addition of sweet potato adds significant fiber to a mama’s diet that is supportive of both mother and baby’s health. The tomatoes in the dish provide an unmatchable source of lycopene which is supportive of promoting a healthy blood pressure for mothers. Salmon is also a substantial source of Omega-3-fatty acids, specifically DHA, which work to enhance fetal development and reduce inflammation for mothers. Overall, this dish is phenomenal in a variety of vitamins and minerals such Vitamin D, Vitamin E, Vitamin B6, Vitamin B12, Vitamin A, Calcium, Vitamin K, and Omega-3-fatty acids, all of which are capable of optimizing nutritional status in mothers and their infants.