Salmon Salad



  • Giant Eagle® cooking spray
  • 2 lb. boneless, skinless salmon fillets
  • 1/4 cup Market District® olive oil, divided
  • 1 lemon, cut in half
  • Salt and pepper for seasoning
  • 1 cup diced celery
  • 1/2 cup diced red onion
  • 1/2 cup diced red pepper
  • 2 Tbsp. minced fresh dill
  • 2 Tbsp. capers, drained
  • 3 Tbsp. raspberry vinegar
  • 1/2 tsp. kosher salt
  • 1/2 tsp. pepper

Recipe Directions:
Preheat oven to 400°F. Coat a baking pan with cooking spray and place salmon atop the prepared pan. Drizzle fish with 1 tablespoon of olive oil and squeeze the juice of the lemon halves over top; season with salt and pepper as desired. Bake for 18 minutes until fish flakes easily and internal temperature reaches 145°F. Remove from pan and cool completely. Place salmon in a medium bowl and break into large chunks with a wooden spoon. Add remaining oil, celery, red onion, red pepper, dill, capers, vinegar, salt and pepper; toss until well combined. Cover and refrigerate until ready to serve.

Nutritional Information (per 1/2 cup serving): Calories 160, Fat 10g, Sat. Fat 1.5g, Trans Fat 0g, Cholesterol 40mg, Sodium 210mg, Total Carbohydrate 3g, Fiber 1g, Sugars 2g, Protein 15g, Vitamin A 6%, Vitamin C 15%, Calcium 2%, Iron 4%.

Source: Giant Eagle