Indian Spiced Salmon Breakfast Wraps
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Indian · 25 min · Fish · pescatarian, high-protein
426 cal
35g protein
40g carbs
14g fat
per serving · estimated
Ingredients
- 4 fillets (about 150g each) Salmon fillets
- 2 large Whole wheat wraps
- 1/4 cup Greek yogurt
- 1, sliced Cucumber
- 1, thinly sliced Red onion
- 1/4 cup, chopped Fresh cilantro
- 1/2 tsp Garam masala
- 1/4 tsp Turmeric powder
- 1/4 tsp Cumin powder
- 1 tbsp Olive oil
Method (tap to check — screen stays awake)
- Preheat the oven to 180°C (350°F). Season the salmon fillets with garam masala, turmeric, cumin, salt, and pepper.
- Heat 1 tbsp olive oil in a skillet over medium heat. Sear the salmon for 3-4 minutes per side until golden, then transfer to the oven to finish cooking for 8-10 minutes.
- While the salmon bakes, prepare the yogurt sauce by mixing Greek yogurt with chopped cilantro, a squeeze of lemon, and a pinch of salt.
- Warm the whole wheat wraps in a dry skillet or microwave for 20 seconds.
- Assemble the wraps by spreading a spoonful of yogurt sauce on each, then topping with cucumber slices, red onion, and a piece of cooked salmon.
- Fold the wraps tightly, cut in half if desired, and serve immediately.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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