Original video by @feelgoodfoodie — all credit to the creator. Full write-up on their site ↗
Creamy Salmon Salad
Flaked salmon tossed in a bright, herby Greek yogurt dressing with lemon, dill, and briny capers. Crunchy celery and green onion make it a protein-packed lunch that beats tuna salad every time.
Ingredients
- 4 filletsalmon fillets · 6 ounces each; or 2 (14–15 ounce) cans of salmon, drained
- 1/2 teaspoonsalt
- 1/4 teaspoonblack pepper
- 4 tablespoonolive oil · divided
- 1/4 cupwhole milk Greek yogurt
- 1large lemon · zest and juice
- 3 tablespoonfresh dill · chopped
- 1/4 cupcapers with brine
- 3 stalkcelery · finely chopped
- 4green onions · finely chopped
Steps
- 1
Pat the salmon dry with a paper towel and season with salt and pepper.
- 2
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the salmon skin side down and cook for 5-7 minutes, until it easily flips.
- 3
Flip and cook 2-3 minutes more, until fully cooked and flaking easily with a fork.
- 4
Let the salmon cool, then remove and discard the skin and flake the flesh into bite-sized pieces.
- 5
In a large bowl, whisk together the remaining 3 tablespoons olive oil, Greek yogurt, lemon zest and juice, and dill.
- 6
Add the flaked salmon, capers with brine, celery, and green onions, then toss gently until everything is well coated.
- 7
Chill for 30 minutes before serving, if desired.
Creator's notes
About 36g of protein per serving — the creator pitches it as a change-up from tuna salad that doesn't feel like a boring desk lunch.
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