Yield:4 servings (about 1 cup)

• 1 (1½-pound) skin-on salmon fillet

• 3 tablespoons olive oil

• Salt

• ½ cup plain Greek yogurt

• 2 tablespoons Dijon mustard

• 1 cup minced celery (about 3 stalks)

• ¼ cup packed minced parsley

• 2 tablespoons drained and minced capers

• 1 tablespoon minced chives

• Butterhead lettuce, cooked rice or a green salad, for serving

1. Step 1

   Heat the oven to 375 degrees. 

2. Step 2

   Line a baking sheet with parchment paper. Pat the salmon dry with a paper towel. Drizzle half the olive oil on the parchment paper, set the salmon on top, then drizzle with the remaining oil. Season with 2 to 3 pinches of salt, about 1 ½ teaspoons. Roast for 18 to  20 minutes, until the salmon is tender and easily flakes. 

3. Step 3

   While the salmon cooks, in a large bowl, whisk together the yogurt and mustard. Stir in the celery, parsley, capers and chives and set aside. 

4. Step 4

   When the salmon is done, allow it to cool completely before pulling off big flakes of fish and adding it to the other ingredients. The flesh should easily release from the skin (discard the skin if desired). Use a flexible spatula to fold the ingredients together until just combined. You don’t want to overfold it into mush. Salt to taste.

5. Step 5

   Serve with butterhead lettuce leaves, over rice or with a big green salad. The salmon salad can be refrigerated in an airtight container for up to 3 days.

or to mark this recipe as cooked.