I can’t wait for you to try these salmon lettuce wraps!
Make sure you only use Wild-Caught salmon as it’s usually better quality than farmed salmon. And make sure you also use mayo made with either Avocado Oil or Olive Oil and pastured eggs.
To add a little pop of flavor, I added green onions, cilantro, and a squeeze of lime juice.
Hope you enjoy!

Prep Time | 15 minutes |
Cook Time | 15 minutes |
Servings |
Serving
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Ingredients
- 3 ounces Wild-Caught Alaskan Salmon
- 2 Tablespoons Organic Mayo made with Avocado or Olive Oil
- 1/4 lime juiced
- 1/2 stalk Organic Celery minced
- 1 Tablespoon Organic Green Onions
- Dash Pink Hymalayan Sea Salt
- Dash Organic Black Pepper
- 2 Tablespoons Fresh Cilantro Chopped
- 1 large Avocado Sliced
- 4 large Organic Romain Lettuce Leaves
Ingredients
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Instructions
- Preheat the oven to 400 degrees F.
- Place your salmon fillets in a baking dish and generously sprinkle with salt and pepper. Bake for 15-20 minutes or until salmon flakes easily with a fork
- Remove from oven and allow to cool in the refrigerator for about 10 minutes.
- In a large bowl, add salmon and flake with a fork into small pieces. Add the mayo, green onions, lime juice, salt, pepper, and chopped cilantro. Mix well.
- Rinse Lettuce leaves and pat dry with paper towels. Slice avocado.
- Build lettuce wraps by scooping the salmon salad evenly onto lettuce leaves and top with sliced avocados.
- Enjoy!
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