Parsley-Caper Salmon Salad
This herb-flecked salad is your answer to a filling-yet-light meal on a hot summer day. Tender salmon, crunchy celery and briny capers are bound together by an herbed, tangy yogurt sauce that only gets better with time. The recipe is great for weekend meal preppers since 25 minutes of cooking sets you up for 3 days of eating. You can also get versatile with how you serve it, be it on leaves of butterhead lettuce or rice, as a salad topper or straight up. If you want to cut the prep time to a mere fraction (and avoid turning on your oven) you can also swap the fresh salmon for canned. Just be mindful if using salmon that’s already salted.
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