Mediterranean Canned Salmon Salad

Elevate your classic can of salmon this season with our prepable Mediterranean salad recipe! It’s as easy as finely chopping a few fresh ingredients, draining a can of salmon and combining it all in a bowl.

We love to prepare this salad filling on a Sunday afternoon and keep it in the fridge for easy lunches at the beginning of the week. Pop it in a wholewheat pita pocket, serve in lettuce cups, or mix through cooked pasta for a flavour-packed pasta salad.

Servings:  2-3 people

Prep Time: 10 mins

Ingredients

• 1 can pink salmon, drained
• 1 tbsp mayonnaise
• 1 tbsp Greek yogurt
• 1 tbsp kalamata olives, chopped
• ¼ cup artichoke hearts, chopped
• ¼ cup cucumber, chopped
• 1 tbsp red onion, diced
• 1 tbsp feta cheese, crumbled
• ¼ tsp dried thyme
• ¼ tsp oregano
• ½ tsp red pepper flakes (optional)
• 1 tbsp fresh parsley, chopped
• 1 tsp red wine vinegar
• ½ small lemon, juice and zest
• Salt and pepper, to taste

Directions

1. Begin by finely chopping all ingredients.
2. In a bowl, add the canned salmon. Using a fork, break down the fish, skin and bones until no large chunks remain.
3. Add the remaining ingredients and stir to evenly distribute. Taste and adjust seasoning as needed.
4. Serve the mixture in a pita pocket, lettuce cups or on a wholewheat wrap.

Notes

• This recipe makes for the perfect prep-able filling! Store it in an airtight container in the fridge and enjoy throughout the week. 
• We chose to make this recipe with our canned pink salmon, but you could swap this out for any of our canned fish.

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