Ingredients:
- 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
