Parsley-Caper Salmon Salad
Recipe by Kia Damon | Total time: 35 minutes 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. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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