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Salmon Lettuce Wraps with Lemon Yogurt and Mango

Name: Salmon Lettuce Wraps with Lemon Yogurt and Mango
Total time: 25 min
Ingredients: 500 g skinless salmon fillets; 240 g butter lettuce leaves; 200 g avocado, diced; 250 g fresh mango, diced; 250 g cucumber, diced; 80 g fresh lemon juice; 200 g nonfat plain Greek yogurt; 10 g fresh dill, chopped

25 min 431 kcal per serving Easy

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Ingredients

4 Servings

Skinless salmon fillets500 g
Butter lettuce leaves240 g
Avocado, diced200 g
Fresh mango, diced250 g
Cucumber, diced250 g
Fresh lemon juice80 g
Nonfat plain Greek yogurt200 g
Fresh dill, chopped10 g

Instructions

1
Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
2
Place the salmon fillets on the prepared tray and drizzle them with 20 g of the lemon juice.
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
Remove the salmon from the oven, let it rest for 5 minutes, and then break it into bite-sized flakes.
5
Combine the Greek yogurt, remaining 60 g lemon juice, and chopped dill in a small bowl to make the lemon-yogurt sauce.
6
Gently toss the diced avocado, mango, and cucumber together in a separate bowl.
7
Wash the butter lettuce leaves and pat them completely dry. Arrange the leaves on a serving platter.
8
Divide the flaked salmon among the lettuce leaves, then top with the avocado, mango, and cucumber mixture.
9

Salmon Lettuce Wraps with Lemon Yogurt and Mango

Ingredients

Instructions

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