Description
This recipe uses canned salmon for a quick meal. You mix fish with Greek yogurt and fresh vegetables. It provides a high protein lunch option.
Ingredients
Scale
- 1 can (6 ounces) pink salmon, drained
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1/4 cup diced celery
- 2 tablespoons red onion, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Drain the salmon and place it in a bowl.
- Flake the fish with a fork.
- Add the yogurt, mustard, celery, onion, dill, and lemon juice.
- Stir the ingredients until combined.
- Season with salt and pepper.
- Serve on bread or lettuce wraps.
Notes
- Store leftovers in the fridge for two days.
- Use canned tuna as a substitute.
- Add capers for more flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Calories: 160
Keywords: salmon salad recipe healthy canned, easy lunch, high protein salad