Instructions

• Pat salmon dry with paper towels. Season with salt and pepper.
• Heat 1 tablespoon extra virgin olive oil in large skillet over medium-high heat. Place salmon skin side down and cook for 5 to 7 minutes. Flip and cook 2 to 3 minutes more, until fully cooked.
• Let cool slightly. Discard skin and flake salmon into bite-sized pieces.
• In large bowl, whisk together 3 tablespoons extra virgin olive oil, Greek yogurt, lemon zest and juice, and dill.
• Add salmon, capers, celery, and green onions. Gently toss to combine.
• Chill for 30 minutes before serving.