About the Recipe
This is a versatile and easy recipe! Feeling tacos? Go for a smaller tortilla. Wrap? Go bigger! This recipe is packed full of healthy fats, protein, and fiber to leave you feeling full!
Ingredients
2 lbs WILD caught salmon
2 avocados
1 heirloom tomato
Spring Mix
Lemon Vinaigrette (equal parts lemon juice, EVOO, and ACV, s+p, fresh dill)
½ container crumbled feta
1/2 bag red skin potatoes
tortilla of choice
Avocado oil
salt (to taste)
pepper (to taste)
garlic powder (to taste)
favorite salmon seasoning (can always just do s+p and garlic powder)
*optional toppings/additions:
parmesan for potatoes
hemp seeds
Supplies Needed:
Spatula
Large skillet (we love using cast iron for added iron)
Sheet pan
Kitchen scissors
Two medium sized bowls
Knife
Fork
Cutting board (throw away the plastic ones you have and get WOOD)
Preparation
Preheat oven to 400 degrees. Quarter potatoes while you are waiting. Drizzle with avocado oil, salt, pepper, garlic powder, and a sprinkle of dill. Thoroughly mix until each potato is coated. Throw in for 30 minutes.
Cut salmon with kitchen scissors into even cubes. Place in bowl and coat with avocado oil and your favorite salmon seasoning. Leave to marinate while dicing heirloom tomatoes, dill, and avocados.
Make lemon vinaigrette if you did not purchase- it is super easy! I like to throw lemon juice, EVOO, ACV, salt, pepper and dill into a mason jar and shake to combine.
Heat skittle on medium and coat pan with avocado oil. Throw in salmon, flipping every 30 seconds until each side is cooked (about 5 minutes total. Extra points if you left the skin on for an extra crisp!
Add spring mix, tomatoes, dill (to taste), feta, and dressing into a bowl and mix.
Heat tortillas!! Add a layer of parmesan to potatoes during their last 5 minutes in the oven if you’d like.
Lay tortilla, spread/mash the avocado with a fork, layer the salad mix, then the salmon. Add more dressing if desired. Add some potatoes on the side and enjoy!