Salmon Salad

1 7.5-ounce can pink salmon, drained and flaked
1 6-ounce jar marinated artichoke hearts, drained and chopped
1 cup cooked broccoli, chopped
2 tablespoons lemon juice
2 tablespoons olive oil
½ teaspoon dried thyme 
½ teaspoon dried oregano 
½ teaspoon onion powder 
2 tablespoons chopped capers

Combine salmon, artichoke, broccoli, lemon juice, oil, thyme, oregano, onion powder, and capers.
Makes 2 servings.