Shredded Lemon Dill Salmon Salad

PREP TIME: 10 MINUTES

COOK TIME: 15 MINUTES

TOTAL TIME: 25 MINUTES

SERVINGS: 3-4

INGREDIENTS

2 pounds wild caught salmon

4 lemons, juiced

½ cup capers

½ cup almond slivers

½ cup diced purple onion

3 tablespoons dried dill

2 tablespoons dried oregano

2 pinches of salt

4 tablespoons EVOO

INSTRUCTIONS

Preheat the oven to 350.

Bake the salmon with 2 tablespoons of EVOO lathered on top for 15 minutes.

Once the salmon has cooled, de-skin the salmon and pull out any visible bones.

Shred the salmon with two forks.

Place the remaining EVOO in addition to the remaining ingredients in a bowl and mix with the salmon.

I like to eat this dish with my favorite lemon dill green beans, shown below! You can find the recipe here.

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