Ingredients:

  • 1 can (14.75 oz) wild-caught canned salmon, drained
  • 1/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 stalks celery, finely diced
  • 2 tbsp red onion, minced
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 slices whole grain or sourdough bread

Instructions:

  1. Drain the canned salmon thoroughly. Place the salmon in a medium mixing bowl and use a fork to flake the fish into small, even pieces.
  2. Fold in the mayonnaise and Greek yogurt until the salmon is evenly coated and velvety.
  3. Stir in the diced celery, red onion, and fresh dill. Mix until the aromatics are distributed but the celery still retains a distinct snap.
  4. Stir in the lemon juice last to keep the brightness intact, then season with salt and black pepper.
  5. Scoop a generous portion of the salmon mixture onto your bread of choice and assemble the sandwich.