Description
Blackened salmon lettuce wraps with a bright orange salsa. This weeknight dinner comes together in a cinch with simple, fresh, and delicious ingredients!
Ingredients
Units
Scale
Salmon
- 1 1/2 lbs. fresh salmon fillet
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. dried thyme
- 2 Tbsp. olive oil
- Fresh lime juice
- Kosher salt and fresh black pepper
Salsa
- 1 large orange, peeled + chopped (1 cup)
- 1 large ripe avocado, peeled + chopped (1 1/2 cups)
- 1/2 jalapeño, seeds removed + finely chopped
- 3 Tbsp. red onion, finely chopped
- 1/3 cup fresh chopped cilantro
- 1 Tbsp. fresh lime juice
- 1 Tbsp. olive oil
To Serve
- Iceberg lettuce leaves
- Lime wedges, optional
Instructions
Salmon
- Preheat the oven to 425 degrees F. Line a large rimmed sheet pan with parchment paper. Place the salmon onto the prepared sheet pan and set aside.
- In a small bowl, whisk the spices and olive oil. Pour the mixture over the salmon, making sure the entire top and sides are coated. Season with salt and pepper, to taste.
- Bake for 12-15 minutes or until cooked through. Squeeze fresh lime juice over the salmon before serving.
Salsa
- In a bowl, combine salsa ingredients and gently toss to combine. Season with salt and pepper, to taste.
To Serve
- Flake the salmon and spoon into the center of a lettuce leaf. Top with orange salsa. If desired, squeeze some fresh lime juice.
Notes
- Leftovers: This dish is best enjoyed on the same day. If you do end up having leftovers, store salmon, salsa, and lettuce separately for 1-2 days.
Nutrition
- Serving Size: 2 lettuce wraps
- Calories: 430
- Sugar: 7.6 g
- Sodium: 153.5 mg
- Fat: 24.4 g
- Carbohydrates: 17.2 g
- Protein: 40.9 g
- Cholesterol: 86.9 mg