These salmon wraps are light, flavorful and simple to prepare. Eat them on the go for lunch with some crispy kale chips or serve them with a side salad for a healthy dinner.
Ingredients
For the salmon:
2 fillets of salmon (about 6 ounces (175g) each)
Extra virgin olive oil
3 tablespoons chopped fresh parsley
½ tablespoon of lemon zest
2 tablespoons sliced almonds
½ clove garlic, finely chopped
For the greek yogurt sauce:
1 tablespoon chopped fresh dill
6 tablespoons greek yogurt
½ tablespoon capers, desalinated
¼ lemon, juiced
Salt and freshly cracked black pepper
Other ingredients:
2 tortillas
½ ripe avocado
2 handfuls of fresh baby spinach
Extra virgin olive oil
Instructions
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Put the salmon fillet on top and drizzle a little extra virgin olive oil. Put all the rest of the ingredients together in a bowl, mix and spread on top of the salmon fillet. Bake for around 8-12 minutes.
In the meantime, put all the ingredients for the greek yogurt together in a bowl. Mix and set aside.
Toss the spinach with a little extra virgin olive oil.
Heat the tortilla in a medium sized pan for a few seconds then remove and set on two plates. Divide the spinach mixture between the two tortillas and divide the salmon and sauce. Wrap the tortilla like a burrito. Enjoy.
Recipe by Italicana Kitchen at https://italicanakitchen.com/salmon-wraps/