Canned salmon becomes crisp cakes in one pan, a quick dinner that feels like something you planned. This shelf holds the whole foundation, so you need only greens and an egg or two to stretch it into a proper meal.

Serves 2. 20 minutes, 15 at the stove.

About 6330 calories a serving, 603 g protein, 19 g carbohydrate, 409 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the tin of salmon well, pressing gently to remove excess water, then flake it into a small bowl, discarding any bones you find. Crack one egg into the bowl, add 3 tablespoons flour, salt, and pepper, and fold everything together until just combined.
2. Heat 2 tablespoons oil in a skillet over medium-high heat until it shimmers. Form the salmon mixture into two flat cakes about 3 inches wide and slide them into the pan; let them cook untouched for 3 minutes until golden on the bottom.3 min
3. Flip each cake gently and cook 2 minutes more on the second side until the crust firms. While the second side cooks, toss the greens into a bowl, dress them lightly with salt and pepper, and set them on plates.2 min
4. When the cakes are golden on both sides, slide one onto each plate alongside the greens and serve at once.

Note If you have lemon, a squeeze brightens the cakes; a dab of mayonnaise works too. Leftover cakes keep covered in the fridge for two days and reheat gently in a skillet. Serve with a grain like rice or couscous to make the meal heavier, or with crusty bread to soak up the pan juices.