1 (15 1/2 oz.) can of salmon
2 c. soft bread crumbs
2/3 c. sliced black olives
1/3 c. onion, finely minced
1/4 c. milk
2 eggs
2 tbsp. fresh parsley, chopped
1 tbsp. lemon juice
1/4 tsp. dill weed
1/4 tsp. garlic powder
1/4 tsp. pepper

Drain the canned salmon and reserve 2 tablespoons of the liquid. Flake the salmon and combine with the liquid and the remaining ingredients. Mix well and pack into greased loaf pan (approximately 8 1/2 x 4 1/2 inches).

Bake at 350 degrees for 45 minutes. This can also be shaped into 8 patties and pan fried in 2 tablespoons of oil. Serve with creamed peas and carrots, a mixed greens salad and crusty bread.