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Salmon wrap


Fish, especially salmon, is very easy to prepare. It can be done in different ways; can be eaten hot, cold or raw.


To vary from somewhat more conventional ways, why not put it in a wrap? 

Time: 25 minutes | Yield: 4 people

Salmon wrap


  • 600 gr of salmon filet
  • 2 medium tomatoes, finely diced
  • 1 medium pickle, finely dices
  • 15 pitted black olives, finely diced
  • 10 marinated mushrooms, finely diced
  • 1 tbsp. basil, finely chopped
  • 1 cup chopped coriander
  • 1½ tsp. cumin
  • 1 tsp. lemon pepper
  • 1 tbsp. olive oil
  • 5 avocados
  • 1 red bell pepper, cut into fine slices
  • Juice of 2 lemons
  • 100 g sour cream
  • Whole wheat or other wrap loaves
  • Sea salt and black pepper to taste



  1. Brush salmon with olive oil, lemon pepper, cumin and half a lemon juice and bake at 350 o C until salmon is cooked


  1. Meanwhile, combine tomatoes, pickles, olives, mushrooms, basil, 2 tbsp. cilantro in a bowl; and add sea salt and black pepper to taste. Keep aside
Salmon wrap


    1. In a blender, mix the avocados, lemon juice, sea salt and the rest of the cilantro until you get a creamy texture
    2. When the salmon is ready, take out of oven and allow to cool for a few minutes
    3. Combine all the ingredients in a wrap and enjoy

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