Pan-Seared Salmon in Rice Wraps

Yield: 2 servings
Calories: 402
Theme: Lunch
Rating:  This recipe has not been rated

Try this recipe with The 3-Week Sugar Step Down Plan.


  • 1 tsp red palm fruit oil, sustainably farmed
  • 2 wild-caught king or sockeye salmon fillet
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper
  • 1/2 ripe avocado, sliced
  • 1 tbsp chopped basil
  • 3 tbsp lemon-Dijon vinaigrette
  • 2 rice wraps


Heat the oil in a medium nonstick skillet over medium-high heat.

Season the salmon with salt and pepper and add to the skillet and cook until fish flakes easily with a fork, about 5 minutes per side.

Meanwhile, combine the avocado and basil in a small bowl.

Place a rice wrap on each of two plates.

Top each wrap with 1 salmon fillet and the avocado mixture.

Drizzle the vinaigrette over the top of each and serve warm or at room temperature.

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