Serves 2
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For the avocado gremolata:

For the salmon:

To serve:

  1. In a small bowl, combine all of the ingredients for the gremolata. Place in the fridge while you cook the salmon.
  2. Pat the salmon fillets dry with kitchen paper. Heat the oil in a large pan over a medium-high heat and add the salmon fillets, flesh side down. Season with the salt and pepper and a pinch of cayenne pepper, if desired.
  3. Cook for two minutes, then carefully flip over. Cook for another 4-5 minutes until the flesh feels firm to the touch.
  4. Flake the salmon and serve in tortilla wraps with the lemon and avocado gremolata.

Nutrition Facts

Per Serving: 681kcals, 44.3g fat (8.3g saturated), 34.3g carbs. (1.9g sugars), 40.9g protein, 8.1g fibre, 0.568g sodium