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For the avocado gremolata:
For the salmon:
- In a small bowl, combine all of the ingredients for the gremolata. Place in the fridge while you cook the salmon.
- 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.
- Cook for two minutes, then carefully flip over. Cook for another 4-5 minutes until the flesh feels firm to the touch.
- Flake the salmon and serve in tortilla wraps with the lemon and avocado gremolata.
Per Serving: 681kcals, 44.3g fat (8.3g saturated), 34.3g carbs. (1.9g sugars), 40.9g protein, 8.1g fibre, 0.568g sodium
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