These Lemon Dill Salmon Wraps are a healthy, flavorful, high protein lunch!
It feels sooooo cliche to have my first recipe of the year be healthy.
Yes we’re all probably coming out of a sugar coma from eating too many white chocolate covered pretzels over the holiday, but maybe we’re not all setting a strict diet for the new year. Maybe we’re just trying to detox a little and commit to enjoying really good food in reasonable portions from here on out.
I’ve spent the last three weeks bouncing from house to house and hosting my own get togethers where good food was a pleasurable priority. Penne alla vecchia bettola has become a Christmas necessity around our house, as well as many other recipes on this list.
These lemon dill salmon wraps might be healthy but they’re also super flavorful, full of texture, and easy to eat. They make a great lunch or light dinner, and if you eat a few kettle cooked chips alongside I’m not going to judge (but you could be eating baby carrots, just saying). I like to look for a wrap that clocks in at around 100 calories and has at least 25% of my recommended daily fiber.
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Lemon Dill Salmon Wraps
- 1 pound salmon filets
- Olive oil
- Coarse kosher salt and freshly ground black pepper
- 4 high fiber whole wheat sandwich wraps
- 2 cups baby arugula or spring salad mix
- 1 cup cherry tomatoes, halved
- 1/2 cup 0% fat plain Greek yogurt
- 2 teaspoons fresh lemon juice
- 2 teaspoons chopped fresh dill
- Preheat the broiler to high and place an oven rack in the second from the top position. Place salmon on a baking sheet or broiler pan. Drizzle lightly with olive oil and season with salt and pepper. Broil the salmon about 6 inches from the heat until cooked through, about 20 minutes, depending on how thick your salmon is.
- To assemble the wraps, divide arugula, salmon, and tomatoes evenly down the middle of the wraps. In a small bowl, combine yogurt, lemon juice, and dill, then spoon over the top of the filling. Fold in one side of the wrap, fold up the top, then fold in the other side.