Ingredients
Salmon fillets, skinless: 1 pound (454g)
Avocados: 2, ripe
Cucumber: 1 medium, diced (about 2 cups)
Lettuce leaves: 4 large (for wraps)
Fresh dill: 2 tablespoons, chopped
Lemon: 1 whole, zest and juice
Cream cheese (optional halal variety): 4 ounces (113g)
Olive oil: 1-2 tablespoons
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C) or heat a skillet over medium heat.
Pat salmon dry, season with salt, pepper, and 1 tablespoon olive oil. Bake for 10 minutes or sauté for 4-5 minutes per side until cooked through.
In a bowl, mash avocados with lemon juice, zest, and dill. Gently fold in diced cucumber and cream cheese for added richness.
Place salmon on lettuce leaves, top with the avocado-cucumber mixture, and wrap securely.
Chill briefly (5 minutes) to set before serving.
Notes
For extra crisp lettuce, refrigerate the leaves for 10-15 minutes before assembly
Substitute dill with fresh parsley or cilantro
Pan-searing salmon retains moisture better
can be assembled up to 24 hours and stored in air-tight containers
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Baking (or Pan-Searing)
- Cuisine: Modern Healthy
- Diet: Low-Carb
Nutrition
- Serving Size: 1 wrap (180g estimated)
- Calories: 205
- Sugar: 2g
- Sodium: 185mg
- Fat: 14g
- Saturated Fat: 3.5g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 18g