Keto Salmon Salad Lettuce Wraps
This keto salmon salad lettuce wrap recipe is easy to make, healthy, and delicious to eat. It's a light and fresh meal for lunch, and you can enjoy it on lettuce leaves or between two slices of low-carb bread.
Servings: 4 servings
Calories: 424kcal
Ingredients
- 20 ounces Fresh Salmon 2 fillets
- ½ cup Keto Mayonnaise
- 3 tablespoons Sour Cream
- 1 tablespoon Parsley finely chopped
- 1 tablespoon Dill finely chopped
- 1 Lemon zest only
- Salt to taste
- Pepper to taste
- 12 Baby Romaine Lettuce Leaves cos lettuce leaves or any small cupped lettuce leaf.
Instructions
- Preheat your oven to 200C/390F.
- Season the salmon with salt and pepper and place onto a lined baking pan.20 ounces Fresh Salmon, Salt, Pepper
- Bake for 15-20 minutes, until the salmon is cooked through. Use a fork to break apart and leave to cool for 30 minutes.
- In a mixing bowl, add the mayonnaise, sour cream, dill, parsley, and finely grate in the lemon zest. Mix well.½ cup Keto Mayonnaise, 3 tablespoons Sour Cream, 1 tablespoon Parsley, 1 tablespoon Dill, 1 Lemon
- Add the flaked salmon and mix well.
- Taste and season with salt and pepper.
- Spoon the salmon mixture between the lettuce leaves and enjoy.12 Baby Romaine Lettuce Leaves
Video
Keto Salmon Lettuce Wraps Recipe - Healthy Omega Fats - Creamy & Delicious
Notes
STORING
Fridge: Store the salmon salad in an airtight container in the refrigerator for up to 3 days.
Freezer: It's not recommended to freeze salmon salad as the texture may change upon thawing.
Nutrition
Serving: 3wraps | Calories: 424kcal | Carbohydrates: 3g | Protein: 29g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 255mg | Potassium: 915mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7532IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 2mg
