Strawberry Salmon Wraps with Homemade Feta Vinaigrette
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3 wraps
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Calories
698 kcal
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Course
Main Course
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Cuisine
Mediterranean
Strawberry Salmon Wraps with Homemade Feta Vinaigrette
Description
This recipe layers gently baked salmon seasoned with olive oil, garlic powder, paprika, and dill on spinach tortillas spread with roasted red pepper hummus. It includes spring mix greens, thinly sliced cucumber and carrots—prepared as ribbons or julienned for a crisp texture—and sliced strawberries, lending a bright sweetness. The homemade feta vinaigrette blends feta cheese, olive oil, lemon juice, white vinegar, and a variety of herbs and spices to create a creamy, tangy dressing that binds the ingredients together.
The salmon is cooked in a foil pouch until opaque and flaky, preserving its moisture. When assembled, the wraps provide an interplay of tender fish, crunchy vegetables, fresh greens, and sweet berries with the rich, herbaceous dressing. This dish works well as a light lunch or dinner, utilizing fresh and natural ingredients without complicated steps.
Preparing the vinaigrette in advance and slicing the produce while the salmon cooks streamlines assembling the wraps. The recipe suggests using quality olive oil and fresh or dried herbs to balance flavor. The combination of components offers varied textures and a pleasant layered taste experience.
Ingredients
- 12 oz salmon wild Alaskan
- 3 spinach tortillas large, 9-inch
- 6 TBSP hummus roasted red pepper
- 3-4 cups spring mix greens chopped
- 1-1.5 cup s sliced strawberries
- ½ cucumber
- 3 carrot
- ¼ cup feta cheese crumbled
- olive oil a few drizzles
- ⅛ tsp garlic powder
- ⅛ tsp paprika
- salt to taste
- black pepper to taste
- dill for topping, fresh or dried
FETA VINAIGRETTE
- 2-4 TBSP feta cheese to taste, crumbled
- 3 TBSP olive oil quality
- 1 TBSP white vinegar
- 2 TBSP lemon juice
- 1/8-1/4 tsp dill fresh
- ⅛ tsp parsley dried
- ⅛ tsp oregano dried
- ⅛ tsp basil dried
- ⅛ tsp garlic powder
- ⅛ tsp onion powder
- ⅛ tsp paprika
- ⅛ tsp salt
Instructions
- Preheat your oven or toaster oven to 400 degrees F.
- Rub salmon with your favorite olive oil and top with garlic powder, paprika, salt, pepper and fresh dill.
- Arrange the salmon on a large sheet of foil and pinch closed into a pouch.
- Place the pouch on a baking sheet and bake until salmon is opaque, tender, and flakes easily with a fork. Cook time should be approximately 20-25 minutes depending on your oven.
- While you wait, prep your produce, thinly slice the cucumber and carrots lengthwise. Feel free to use a veggie peeler to create paper-thin ribbons or simply use a knife to julienne them like I did! Remove the hull and tops from your berries and slice into thirds or quarters, lengthwise. Set aside.
- Next whisk together the dressing by combining all the ingredients listed for the vinaigrette recipe and pulsing together in a blender or food processor until perfectly emulsified and slightly creamy from the feta.
- When you're ready to eat, toss together the spring mix, strawberries and feta and lightly coat with dressing.
- Microwave your tortillas for 30 seconds or until they bend and roll easily and spread with a hearty layer of hummus. I use a roasted red pepper blend because I adore the flavor pairing but feel free to use whichever variety of hummus you'd like!
- Arrange salmon, strawberry salad mix, carrots, and cucumber on your tortilla and roll.
Notes
- Nutrition facts were estimated online; adjust ingredient quantities as needed to meet dietary preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3wraps
Amount Per Serving
Calories 698 kcal
% Daily Value*
| Calories | 698kcal | 35% |
| Carbohydrates | 58g | 19% |
| Protein | 36g | 72% |
| Fat | 36g | 55% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 963mg | 40% |
| Potassium | 965mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 11021IU | 220% |
| Vitamin C | 18mg | 20% |
| Calcium | 343mg | 34% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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