Rating: 4.75 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary test

total:
10 mins
Servings:
1
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Ingredients

Ingredient Checklist

Directions

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

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Tips

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

Nutrition Facts

254 calories; protein 13.8g; carbohydrates 2.3g; dietary fiber 0.3g; sugars 0.6g; fat 21.7g; saturated fat 3.3g; cholesterol 45mg; vitamin a iu 114.7IU; vitamin c 7.9mg; folate 6.2mcg; calcium 119.8mg; iron 0.6mg; magnesium 2.8mg; potassium 28.6mg; sodium 457mg.
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Reviews (3)

4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/29/2011
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
Rating: 4 stars
01/08/2012
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
05/21/2019
A great option for leftover salmon full of flavor and healthy fats. Served it with lettuce and avocado salad. Read More
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