YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon Caesar Salad Wrap
Pan-seared salmon tucked into a whole grain wrap with crisp romaine and a creamy, zesty Greek yogurt Caesar dressing.
INGREDIENTS
5.5 oz Salmon fillet
1 medium Whole wheat tortilla
1.5 cups Chopped romaine lettuce
0.25 cup Plain non-fat Greek yogurt
1 tsp Dijon mustard
1 tsp Lemon juice
0.5 tsp Anchovy paste
1 tsp Extra virgin olive oil
1 tbsp Grated parmesan cheese
1 clove Minced garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, anchovy paste, grated parmesan, and minced garlic until the dressing is smooth.
Season the salmon fillet on both sides with sea salt and black pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet and sear for 4-5 minutes per side until the skin is crispy and the flesh is cooked through.
Remove the salmon from the heat and flake it into large chunks using a fork.
In a medium bowl, toss the chopped romaine lettuce with the prepared Caesar dressing until every leaf is evenly coated.
Lay the whole wheat tortilla flat on a clean surface and place the dressed romaine in the center.
Top the lettuce with the flaked salmon chunks.
Fold in the sides of the tortilla and roll it up tightly to form a secure wrap.