This Salmon Salad pairs tender, flaky salmon with a mix of crunchy vegetables and tangy dressing.
Preheat oven to 400F. Line a baking sheet with parchment paper. Place salmon filets on the baking sheet and drizzle with olive oil and sprinkle with salt and pepper.
Bake until the salmon reaches 140 degrees (the salmon will continue to cook as it cools)
Let the salmon rest for 5-10 minutes then using two forks flake the salmon.
Transfer the flaked salmon to a large bowl along with the onion, celery, fill mustard, yogurt and lemon juice. Mix to combine then season with salt and pepper to taste.
Serve immediately over a salad, in a lettuce wrap or on toast!