MAYO-FREE SALMON SALAD
This salmon salad is truly next level.
It’s a rendition of our beloved Mayo-Free Tuna Salad — full of flavor, zero mayo, so light and so delicious. Because salmon naturally has more fat than dry tuna, we’ve reduced the amount of oil and because dill goes so perfectly with salmon, we’ve added that in for some extra flavor. And while this recipe calls for fresh baked salmon, canned salmon should work just fine.
Paired with a salad, crudité, crackers, or a sandwich, this recipe is sure to be a favorite for everyone who tastes it!
INGREDIENTS: (serves 3)
2 6-oz filets raw salmon
1 1/2 tsp extra virgin olive oil
3 tbsp non-fat plain Greek yogurt
2 tbsp lemon juice
2 tsp dijon mustard
1 tbsp chopped fresh dill
salt and pepper to taste
DIRECTIONS:
Preheat oven to 400 degrees Fahrenheit.
Place salmon on a parchment-lined baking sheet. Using 1/2 tsp olive oil, coat the filets and season with salt and pepper.
Bake salmon for 8-12 minutes, depending on strength of oven, until salmon is cooked to medium.
Allow salmon to cool. Then flake into a bowl and combine with the rest of the oil, yogurt, lemon juice, mustard, dill, and salt and pepper. Mix until combined.
4Q Journaling Guide: This recipe counts as a protein.