Canned salmon is an underrated pantry staple. Not only is it convenient, but it is an excellent source of brain-nourishing, heart-healthy omega-3 fatty acids. And it’s cheap! And for those of us whose families might not be the biggest fans of fish, this salmon salad recipe is an easy lunch option. Whip up a batch just for you!

If you get canned salmon with the bones, it’s a great source of calcium. Otherwise, it’s fine to get the boneless option. Opt for wild-caught if possible. I like the wild sockeye canned salmon from Trader Joe’s (contains bones!) and the Kirkland wild-caught canned pink salmon from Costco (boneless).

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.
3. Serve over salad greens, inside a lettuce wrap, on top of a crunchy cracker, or on top of your favorite bread.

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