Baked Salmon Salad Wraps

0 Reviews Rate Recipe

Prep Time
Cook Time
  • Ingredients & Instructions
  • Reviews



  • 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.

Reviews for Baked Salmon Salad Wraps

0 Reviews
sort by