Did you know that consuming just 1-2 servings of fish a week can help to reduce risk of heart disease by 36%?! Did you know that omega 3 fatty acids found in fish may help with mental disorders and helps to boost mood and improve memory? Did you know regular consumption of fish can even help with vision and eye health (regular consumption of fish was linked to a 42% lower risk of macular degeneration in women (29)) WOW!
I'm always trying to get MORE fish in my own diet and trying to help guide my clients towards creative ways to get more fish in theirs as well. I realize we aren't always going to have the fresh filets available, and we don't always have time to grill a piece of salmon when we get home from work... But canned salmon? Ya that could definitely be a way to still get some great benefits from fish in an economical and EASY way - especially with this recipe! This delicious salmon salad recipe makes enough so you can store extra for lunch and snack all week! Not only will you be getting 27g of protein per 3 oz. of salmon, but you'll be getting 1.1 to 1.9 g total omega-3's for some amazing heart healthy, brain boosting, and anti-inflammatory benefits.
Chopped Salmon Salad
SERVES: 4 Cups
- 1 can, Wild-caught Alaskan Salmon (I got mine at whole foods shown in photo)
- 1 - 6oz. cup Organic Vanilla Yogurt (Whole Foods 365 Brand shown in photo)
- 1-2 Tbsp Dijon Mustard
- 1/2-1 Tbsp Dried Dill
- salt/pepper to taste
- 3 Celery ribs, chopped
- 1/4 cup Kalamata Olive, roughly chopped
*Option to add red bell pepper chopped
Drain water from canned salmon. Dump all ingredients in a large bowl and mix well to combine.
Serving suggestions: Whole Grain Bread Sandwich, Lettuce Wrap or Whole Grain Wrap, snack with Whole-Grain Crackers (I like Mary's Gone Crackers), or a snack with apple slices
Meal Prep Tip: Make Sunday night and pack for lunch all week! Store in container or sealed glass mason jar for 5 days.