In a large mixing bowl, pour in the olive oil from one can of sardines. Add the zest of half a lemon and the fresh lemon juice. Whisk until smooth and well blended.

Whisk in a pinch of salt, a dash of black pepper, and a teaspoon of Dijon mustard until fully combined.

Stir in the chopped green onions, fresh dill, and capers to the dressing, mixing gently.

Carefully add the sardine fillets, using a fork to break them up lightly without mashing completely.

Serve the salad immediately or chill in the refrigerator for enhanced flavor.