Serves 4
3 salmon fillets
Mixed leaves
4 large flour tortillas
For the marinade:
1 lemon juice
2 shallots, finely chopped
3 tbsp olive oil
2 tbsp fresh dill
2 garlic cloves, crushed
Salt and black pepper
For the garlic yoghurt:
200g plain Greek yoghurt
2 garlic cloves, crushed
1½ tsp lemon juice
1 tsp olive oil
½ tsp salt
3 salmon fillets
Mixed leaves
4 large flour tortillas
For the marinade:
1 lemon juice
2 shallots, finely chopped
3 tbsp olive oil
2 tbsp fresh dill
2 garlic cloves, crushed
Salt and black pepper
For the garlic yoghurt:
200g plain Greek yoghurt
2 garlic cloves, crushed
1½ tsp lemon juice
1 tsp olive oil
½ tsp salt
- In a small bowl, combine all the ingredients for the marinade and season well. Place the salmon in a shallow dish and pour over the marinade. Cover with cling film and place in the fridge for one hour.
- In a bowl, combine the ingredients for the garlic yoghurt. Stir to combine and place in the fridge until needed.
- Preheat the grill to a high heat and cook the salmon until it is opaque and flakes easily. On a plate, flake the salmon with a fork.
- To assemble, spread some of the yoghurt sauce on each wrap. Top each one with a handful of mixed leaves and one quarter of the salmon. Roll up the wraps and serve.
Per serving: 370kcals, 21.3g fat (3.7g saturated), 15.5g carbs, 1.9g sugars, 31.2g protein, 2.2g fibre, 0.383g sodium