Cook the spinach (either fresh or frozen) in a pan with olive oil and season with salt and black pepper. Let it cool completely then squeeze out all the water.
Chop the salmon fillet in large chunks and add them to a food processor with the cooked spinach, egg, parsley, garlic, and mustard.
Pulse a few times until the salmon and spinach are minced. Then add the salt, paprika, black pepper, and breadcrumbs.
Pulse a couple more times to mix all the ingredients, then remove the blades and with a tablespoon scoop the mince out and shape into patties with your hands.
In a large pan drizzle some olive oil, then cook the salmon cakes until they’re golden brown, flip and cook the other side as well.
Serve immediately with a fresh salad and garlic aioli or mayo on the side.
Notes
Storage: You can store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave or in a skillet before serving.If you use fresh fish, you can freeze the salmon cakes even raw and keep them in the freezer for up to 3 months. Thaw overnight in the fridge before frying. If instead, you use frozen salmon to make the patties, you cannot re-freeze it raw, so you need to cook them first, let them cool and then freeze them in a container or freezer bag.