Process the first 9 ingredients in a food processor until the vegetables are minced.
Combine the salmon with the vegetable mixture, then form it into 8 cakes on a parchment-lined baking sheet using a 1/3-cup measure. Lightly press into 1-inch thick patties, cover, and chill for 30 minutes. Preheat oven to 400°.
Heat the oil in an ovenproof sauté pan over medium-high. Add cakes and fry for 2 minutes per side, or until browned. Transfer pan to the oven and cook cakes through, 2-4 minutes.
Serving size: 2 cakes. 292 cal, 45% from fat; 15g total fat; 13g carb; 645mg sodium; 1g fiber; 26g protein.