Salmon Lettuce Wraps with Lemon Yogurt and Mango

Instructions

1. 1

   Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.

2. 2

   Place the salmon fillets on the prepared tray and drizzle them with 20 g of the lemon juice.

3. 3

   Bake the salmon for 12–15 minutes, or until it is opaque and flakes easily with a fork. The center should reach a safe internal temperature of 63°C (145°F).

4. 4

   Remove the salmon from the oven, let it rest for 5 minutes, and then break it into bite-sized flakes.

5. 5

   Combine the Greek yogurt, remaining 60 g lemon juice, and chopped dill in a small bowl to make the lemon-yogurt sauce.

6. 6

   Gently toss the diced avocado, mango, and cucumber together in a separate bowl.

7. 7

   Wash the butter lettuce leaves and pat them completely dry. Arrange the leaves on a serving platter.

8. 8

   Divide the flaked salmon among the lettuce leaves, then top with the avocado, mango, and cucumber mixture.

9. 9

   Spoon the lemon-yogurt sauce over the filled lettuce wraps and serve immediately.