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
  • Ingredients & Instructions



  • 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


  • Step 1

    Preheat oven to 400˚F. Line a baking sheet with parchment paper.

  • 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.

  • 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.

  • 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.

  • 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.

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