Preheat oven to 350 degrees. Coat a casserole dish with cooking spray. In large bowl flake 2 cups of salmon – either canned or leftover cooked fresh salmon. Add 2 cups cooked brown rice, ½ cup sliced almonds or pecans, ½ cup reduced-fat shredded cheddar cheese, 2 stalks thinly sliced celery, 1 cup finely grated carrots and ½ cup chopped fresh flat-leaf parsley. Stir to combine. In small bowl stir together ½ cup light mayonnaise, ½ cup plain nonfat Greek yogurt, 1 Tbsp. fresh lemon juice and freshly ground black pepper. Add to the salmon mixture and stir to combine. Spoon mixture into casserole dish. Sprinkle the top with paprika. Bake for about 20 minutes or heated. Makes 6 servings.