Ingredients
4 cups romaine lettuce, core removed
1 lb (450g) salmon fillet
2 medium cucumbers, sliced
1 cup Greek yogurt
2 tbsp freshly squeezed lemon juice
2 tbsp olive oil
2 green onions, thinly sliced
1 tbsp capers, drained
2 tsp fresh dill, chopped
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Place salmon fillet on the sheet. Drizzle with 1 tbsp olive oil and sprinkle with garlic powder, salt, and pepper.
Bake for 12-15 minutes until flaky. Let cool, then flake into pieces.
In a bowl, combine Greek yogurt, lemon juice, remaining 1 tbsp olive oil, capers, dill, and green onions. Mix well.
Fill each lettuce cup with a portion of flaked salmon, cucumber slices, and a dollop of the yogurt dressing.
Notes
Use frozen pre-cooked salmon for extra speed.
Swap romaine with butter lettuce.
Store leftovers in airtight containers for up to 24 hours.
For a vegetarian option, substitute salmon with Chickpeas.
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Baking
- Cuisine: Modern American
- Diet: High-Protein
Nutrition
- Serving Size: 1 lunch cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 75mg