Ingredients
- 1/2 cup boneless, skinless canned salmon, flaked (2 1/2 ounces)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 2 Kalamata olives, pitted and diced
- 1 teaspoon minced red onion, or to taste
- 1 teaspoon minced fresh parsley
- 1 teaspoon rinsed and chopped capers
Directions
- Combine salmon, oil, lemon juice, olives, red onion, parsley and capers in a small bowl.
Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days.