1	7.5 oz can salmon, or left-over fresh cooked salmon
¼	cup nonfat yogurt
¼	cup freshly squeezed lemon juice
½	tsp dill weed, or 1-2 Tbs fresh parsley chopped
1	tsp garlic, minced
1	small or ½ large celery stalk, finely chopped
1	large tomato or 1 cup of halved grape tomatoes
½	cup chopped onion
1/8	tsp freshly ground black pepper

Drain salmon and remove skin and larger bones from salmon, break up with fork; add yogurt and lemon juice, stir well. Add dill weed (or parsley), garlic, celery, tomato, onion and pepper and mix well.

YIELD: 6 servings