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Salmon “Salad”

  • Author: Lawfully Lean

Ingredients

Scale
  • 1 lb farm-raised skin on salmon
  • bunch of fresh dill, washed
  • bunch of fresh parsley, washed
  • 1 lemon (zest and juice); zested and juiced (same bowl is fine)
  • 1–2 tablespoons capers
  • Drizzle of EVOO

Instructions

  1. Preheat oven to 375.
  2. In a food processor combine the dill, parsley, lemon juice and lemon zest, one glug of EVOO.  Pulse for about 20 seconds, until everything is combined.
  3. Place a piece of parchment paper in an ovenproof baking dish.  Place salmon, skin side down.  Spread 1/2 of your dill mixture and spread on top, reserve the rest.  Bake for 18 minutes or until salmon is cooked through.
  4. Allow salmon to cool.  Flake into a medium bowl (I use my hands). Discard the skin.  Lightly mix in the rest of the dill mix.  Stir until just combined.  Stir in your capers.
  5. Voila!  I use my red fixate container to measure out and store in Tupperwares for the week.  I try to eat within about 3 days.

Notes

I typically make this on a Sunday.  Eat it on Monday and Tuesday for lunch at work.  Feed to my kids for dinner any of those days. Make sure to eat early in the week!

Find it online: https://lawfullylean.com/2019/09/21/salmon-salad/