How to Make Zesty Lemon-Dill Salmon Lettuce Wraps
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Preheat the oven to 400°F (200°C). Line a small baking tray with parchment paper.
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Brush the salmon fillet with olive oil, season with salt and pepper, and place on the tray. Bake for 12-14 minutes until just cooked through.
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Meanwhile, mix Greek yogurt, dill, lemon zest, lemon juice, and a pinch of salt in a small bowl.
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Flake the cooked salmon and toss gently with the yogurt sauce.
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Lay lettuce leaves flat and divide cucumber slices among them. Spoon salmon mixture on top.
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Roll or fold the lettuce leaves and serve immediately.
Pro Tips for Perfect Zesty Lemon-Dill Salmon Lettuce Wraps
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of skinless salmon fillet, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Zesty Lemon-Dill Salmon Lettuce Wraps?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Zesty Lemon-Dill Salmon Lettuce Wraps?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for skinless salmon fillet?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.