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Preheat oven to 400F. Grease or line a baking sheet with parchment paper or silicone baking mat.
Combine 1 tablespoon ground flaxseeds with 3 tablespoons of warm water. Let it sit for at least 5 minutes until it thickens and turns into a gel-like consistency.
Rinse and drain the salmon to remove excess sodium. Pat dry.
Cook the vegetables in a lightly oiled skillet over medium heat for several minutes, until softened. Set aside to cool.
In a large bowl, combine all the ingredients until well-incorporated.
Scoop a large spoonful and using your hands shape into firm balls. You will end up with 14-16 balls. Then flatten slightly using your palms.
Place on prepared baking sheet and bake for 10 minutes, flip and bake for an additional 5-8 minutes.
Combine all the ingredients for the mango yogurt sauce.
Enjoy together!