Salmon Salad - Meg's made-up recipe

Bake salmon at 400 for 10-12 min Sometimes I wrap it in bacon or put on spices. I usually make a whole pound. I eat some for dinner, then pop the rest in the fridge. When it's cold, peel off the skin and break it into small pieces. Then add a half a can of drained white beans, about 1/2 cup crumbled feta, 1/4 cup chopped black olives (not the ones from a can), sliced cherry tomatoes, and about 1/4-1/2 cup of mayo. Mix in lightly so you don't pulverize the salmon. Chill and serve! I can eat the whole bowl.