Thai Keto Salmon Lettuce Wraps
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Thai · 30 min · Fish · pescatarian, gluten-free, dairy-free, keto, low-carb
339 cal
25g protein
8g carbs
23g fat
per serving · estimated
Ingredients
- 1/2 lb Fresh salmon fillet
- 8 large leaves Iceberg lettuce leaves
- 1 tbsp Coconut aminos
- 1/2 tbsp Lime juice
- 1 clove Garlic
- 1/4 cup chopped Fresh cilantro
- 1/4 tsp Red chili flakes
- 1 large Avocado
- 1/2 tbsp Olive oil
Method (tap to check — screen stays awake)
- Preheat a skillet over medium heat and add olive oil.
- Season the salmon fillet with a pinch of salt, garlic (minced), and red chili flakes.
- Cook the salmon for about 4-5 minutes per side until flaky and cooked through. Let cool slightly, then flake into bite-sized pieces.
- While the salmon cooks, prepare the lettuce leaves by washing and drying them carefully.
- In a small bowl, combine coconut aminos, lime juice, and chopped cilantro to make a quick dressing.
- Slice the avocado thinly.
- Assemble each lettuce leaf by adding a few pieces of flaked salmon, avocado slices, and a drizzle of the cilantro-lime dressing.
- Serve immediately as fresh, keto-friendly salmon lettuce wraps.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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