Salmon Lavash Wraps with Tapenade
Serves 4
Time 20 min
The Middle Eastern flatbread known as lavash makes a sturdy wrapper for these super-flavorful lunch rolls. You can replace the turkey bacon called for with avocado if you like, or simply leave it out.
Special Diets:
Ingredients
- 3/4 pound salmon fillet
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground black pepper
- 2 (3.0-ounce) pieces soft lavash bread
- 6 tablespoons black olive tapenade
- 4 slices turkey bacon, cooked until crisp (optional)
- 1 tomato, diced
- 1/4 medium red onion, thinly sliced
- 1 cup sprouts (radish, clover, alfafa or other)
Method
Preheat the oven to 425°F.
Place salmon skin-side down on a parchment-paper-lined baking sheet and sprinkle with cumin and pepper.
Bake until just pink in the center, 10 to 12 minutes.
Meanwhile, place lavash on a work surface and spread each piece with 3 tablespoons tapenade, leaving a 1-inch border around all edges.
Sprinkle bacon, tomato, onion and sprouts evenly over tapenade.
When salmon is somewhat cooled, remove and discard skin.
Flake salmon with a fork and sprinkle over the vegetables.
Roll lavash up firmly; cut each piece in half and serve.
Nutritional Info:
Per serving: 340 calories (130 from fat), 14g total fat, 3g saturated fat, 70mg cholesterol, 765mg sodium, 19g carbohydrates (1g dietary fiber, 2g sugar), 25g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3/4 pound salmon fillet
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground black pepper
- 2 (3.0-ounce) pieces soft lavash bread
- 6 tablespoons black olive tapenade
- 4 slices turkey bacon, cooked until crisp (optional)
- 1 tomato, diced
- 1/4 medium red onion, thinly sliced
- 1 cup sprouts (radish, clover, alfafa or other)