Preheat oven to 375°F (190°C). Rinse 1/2 cup dry brown rice and place it in a small saucepan with 1 cup water; bring to a boil, reduce to low, cover and simmer 30–35 minutes until tender. Fluff and set aside to cool slightly.

While rice cooks, place the 12 oz salmon fillet on a parchment-lined baking sheet, brush lightly with 1 tsp olive oil, and bake in the preheated oven for 12–15 minutes until opaque and flakes easily (internal temperature 145°F/63°C). Let salmon cool, remove any remaining bones, and flake with a fork.

In a large mixing bowl combine the cooked brown rice, flaked salmon, 1/2 cup grated carrot, 1/3 cup thawed peas, 1 large beaten egg, 1 tbsp ground flaxseed, 2 tbsp plain canned pumpkin, and 1 tbsp chopped parsley. Stir until the mixture holds together; adjust texture with a teaspoon of water or a pinch more rice if needed so patties form easily.

Line a baking sheet with parchment. Using clean hands or a 1/3-cup scoop, shape the mixture into six even patties and place on the prepared sheet. Lightly flatten each patty so it cooks through evenly.

Bake patties in the 375°F (190°C) oven for 12–15 minutes, turning once halfway through, until set and lightly golden. Remove and let cool completely on a wire rack before serving to your dog.

Serve one cooled patty per small dog or an appropriate portion for larger dogs (see portion control FAQ). Store cooled patties in an airtight container in the refrigerator for up to 3 days or freeze portions up to 3 months.