Baked Salmon Salad Wraps
Three words: light, fresh, and healthy. These baked salmon salad wraps come loaded with everything you need for a Mediterranean style delight. Zest up your life with dill yogurt sauce over crisply steamed vegetables and protein-rich flaky salmon. Add an extra layer of taste by wrapping it all in a Mission® Gluten Free Spinach Herb Tortilla. Now that's how you lunch!
Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
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6
Mission Gluten Free Spinach Herb Tortilla Wraps, warmed -
½
cup Greek Yogurt, 2% plain -
4
Salmon fillets (4 oz. each) -
2
tbsp. Water -
2
tbsp. Olive oil, divided -
1
tbsp. Lemon juice -
¾
tsp. Salt, divided -
2
tbsp. Parsley, finely chopped -
1
tbsp. Fresh dill, finely chopped (or 1 tsp. dry) -
2
tsp. Mustard, Dijon or whole grain -
12
Asparagus spears, ends trimmed -
1
cup Snow peas -
½
Medium red onion, thinly sliced
INSTRUCTIONS
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Step 1
Preheat oven to 400˚F. Line a baking sheet with parchment paper.
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Step 2
In a medium bowl, whisk to combine yogurt, water, 1 tbsp. oil, lemon juice and ¼ tsp. salt. Stir in the parsley and dill and refrigerate until ready to use.
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Step 3
In a small bowl, combine 1 tbsp. oil, mustard and ½ tsp. salt. Place salmon fillets skin side down on prepared baking sheet, and brush fillets with mustard mixture. Bake until cooked through and fish flakes easily with fork, about 12-15 minutes.
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Step 4
While salmon bakes prepare asparagus by filling a large saucepan with about 1 inch of water. Place in a steamer basket in the pan, bring water to a boil, and then add asparagus to the steamer basket. Cover and steam for 4-5 minutes until crisp tender.
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Step 5
Lay out tortillas on a clean work surface and layer each with salmon fillet, asparagus, snow peas and onion. Top with yogurt sauce, fold in one end and then roll tightly to create wrap.