Keto Salmon Salad Lettuce Wraps
Refreshing and healthy, Keto Salmon Salad Lettuce Wraps are a flavorful low-carb dish perfect for a quick lunch or light dinner.
Ingredients
For the salmon
- 20 ounces Fresh Salmon (2 fillets)
- Salt to taste Salt
- Pepper to taste Pepper
For the dressing
- ½ cup Keto Mayonnaise
- 3 tablespoons Sour Cream
- 1 tablespoon Parsley (finely chopped) You can substitute with your favorite herbs.
- 1 tablespoon Dill (finely chopped) Feel free to adjust according to taste.
- 1 whole Lemon (zest only)
For serving
- 12 pieces Baby Romaine Lettuce Leaves Or any small cupped lettuce leaf.
Instructions
Preparation
- Preheat your oven to 200°C (390°F).
- Season the salmon fillets with salt and pepper, and place them onto a lined baking pan.
- Bake the salmon for 15-20 minutes, or until it’s cooked through.
- After removing from the oven, use a fork to flake the salmon and allow it to cool for about 30 minutes.
- In a mixing bowl, combine the keto mayonnaise, sour cream, dill, parsley, and the finely grated lemon zest. Mix well.
- Gently fold in the cooled, flaked salmon into the mixture and adjust seasoning with salt and pepper as needed.
- Spoon the salmon mixture generously into the lettuce leaves and enjoy immediately.
Notes
If you have leftovers, store the salmon mixture in an airtight container in the fridge for up to 2 days. Keep it separate from the lettuce until you're ready to serve to ensure the lettuce stays crisp. Consider adding a dash of hot sauce or spices for extra flavor or substituting with canned salmon for a quicker option.