Prep time: 5 min


1 can boneless, skinless, sockeye salmon, drained (7 ½-oz)
3 teaspoons Dijon mustard
2 teaspoons lemon juice
2 teaspoons extra-virgin olive oil
Pinch sea salt
Pinch cayenne
3 tablespoons celery, finely chopped
2 tablespoons parsley, chopped


Put the salmon in a bowl and break into small pieces with a fork. Stir in mustard, lemon juice, cayenne, olive oil, salt, celery, and parsley.

Calories: 180; Total Fat: 8g; Carbohydrates: 1g; Protein: 27g; Fiber: 0g; Sodium: 670mg