Canned Salmon and Vegetables Bake – Grain and Dairy Free

The recipe below is very flexible and forgiving. You can use any mix of vegetables, different type of canned fish (pink salmon and tuna will give you a budget option), variety of preferred spices, as well as the choice of batter to use over fish and vegetable mix. I have chosen one of my favourite grain, starches and dairy free dough, based on pumpkin seed flour (not ground pumpkin seeds). Upside down tray bake gives the best chances for both uncooked vegetables and canned salmon to blend, and for the dough in reasonably thin layer to be baked fully with the most possible raise. This raise was actually too good, which I did not expect. That is why the filling and the dough layers did not have the desired proportion.

You can use larger quantities of vegetables or use the smaller portion of the dough to bake the product with layers more even in thickness. Another advantage of this bake is the opportunity to use uncooked vegetables, that makes preparation fast and easy. As a result you will have something similar to a sandwich with a hearty topping. Pumpkin seed flour bakes do not go stale and keep their softness and moisture for several days.


for the tray bake 22cm x 28cm


  • 1 zucchini
  • 1 cup grated pumpkin
  • 1 cup cauliflower
  • 1 large onion, fried
  • 415g can of pink salmon
  • bunch of dill
  • 10g chia seeds
  • cumin and caraway seeds, pinch of each
  • 1 table spoon olive oil
  • 1 table spoon coconut oil
  • 1 table spoon fermented garlic, sweet and hot chilli peppers preserve
  • sea salt and coarse black pepper for seasoning


  • 4 eggs (for reference around 220g without shell
  • 300g pure apple puree (blended apple pie filling)
  • 100g oil of your choice (I used olive oil)
  • 180g pumpkin seed meal (sifted, larger particles left in the sieve are not used, or added after additional grinding)
  • 40 chia seeds ground
  • 40g golden flax seeds ground (can be replaced by ground brown flax seeds, as well as commercial fine flax seed meal or flax seed flour)
  • 3g cumin powder
  • 10-12g sea salt
  • 12g baking soda


  • coconut oil to grease baking paper

to brush the top after baking

  • olive oil
  • toasted sesame seeds


  • heat oil mix in a frying pan, add cumin and caraway seeds
  • slice onion in semi-circles and fry on medium heat until translucent
  • grate all vegetables, mix them with fried onion
  • add flaked canned salmon and chia seeds
  • season with sea salt and black pepper
  • line baking tray with baking paper
  • grease paper with coconut oil
  • spread vegetable and salmon mix evenly on the tray, press it down

prepare the batter 

  • mix all dry ingredients, make sure pumpkin seed flour and baking soda are put through a sieve
  • mix all wet ingredients, beat eggs first, add apple puree and beat it with eggs, finally add oil, the whole process can be done with a whisk attachment of a stick blender in 3-4 minutes
  • add wet ingredients to dry
  • combine dry and wet ingredients with a whisk
  • you will have very soft dough easy to work with wet palms

  • spread the dough over vegetable and salmon layer, make it level
  • bake in preheated to 170C fan forced oven for 55-60 minutes
  • let the bake rest for 5 minutes
  • turn it over to a lined board or platter
  • peel the paper from the top
  • brush the top with olive oil and sprinkle with sesame seeds

 Enjoy warm or cold.

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