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, to taste
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 the salmon with salt and pepper, to taste.
- Bake for 12-15 minutes or until cooked through. Cook time will depend on the thickness of the salmon. 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