Canned salmon is an excellent source of bone-nourishing calcium and anti-inflammatory essential fats. This salmon salad makes for an easy lunch. Serve over salad greens or inside a lettuce wrap.

Ingredients:

• 2 cans of salmon, drained
• ¼ cup mayo
• 1 TBSP dijon mustard
• 1 TBSP lemon juice
• 1-2 TBSP capers (or you could use diced pickle)
• 2 TBSP fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Add drained salmon to a bowl and mash it with a fork.
2. Add the other ingredients and mix well.

Store in the fridge for up to 3-4 days.

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.