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Salmon Salad

Serves 1


2 3-ounce cans of salmon, drained*

1 cup diced red cherry tomatoes**

1/2 cup diced red bell pepper

1/4 cup diced red onion

1/4 cup safflower mayonnaise***

Juice of 1/2 lemon (2 TBSP)****

1/2 tsp of dill weed*****


1. Put all ingredients in a small serving bowl and mix together.

* I use 2 4-ounce salmon fillets and googled how to cook them (preheat oven to 400 degrees F and cook for approx 6-7 minutes or until fully cooked).

** I just chop mine in half.

*** I sometimes substitute avocado mayo instead as safflower mayo can be difficult to find.

**** I do not use that much lemon juice, I just squeeze a little to taste.

***** I am a huge fan of dill so I load it up!

This recipe is from The Fast Metabolism Diet Cook Book by Haylie Pomroy.

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