Get out of your tuna salad rut and try salmon salad for a change. This version is spiked with olives, lemon, onion and capers.

Stacy Fraser
Source: EatingWell Magazine, March/April 2009


Ingredient Checklist


Instructions Checklist
  • Combine salmon, oil, lemon juice, olives, red onion, parsley and capers in a small bowl.



Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

254.2 calories; protein 13.8g 28% DV; carbohydrates 2.3g 1% DV; exchange other carbs; dietary fiber 0.3g 1% DV; sugars 0.6g; fat 21.7g 33% DV; saturated fat 3.3g 17% DV; cholesterol 45mg 15% DV; vitamin a iu 114.7IU 2% DV; vitamin c 7.9mg 13% DV; folate 6.2mcg 2% DV; calcium 119.8mg 12% DV; iron 0.6mg 3% DV; magnesium 2.8mg 1% DV; potassium 28.6mg 1% DV; sodium 457mg 18% DV; thiaminmg 1% DV.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
A great option for leftover salmon full of flavor and healthy fats. Served it with lettuce and avocado salad. Read More
Rating: 4 stars
Yummy This is very yummy! I didn't use onion but I had everything else on hand and its really delicious and healthy =) Read More
Rating: 5 stars
This was fabulous! I used the "scrap" salmon from the bones grilled with a little lemon pepper the same as the filets - made a terrific lunch with fresh garden greens. Read More