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Recipe Card
Salmon
ingredients
- 1 head garlic, roasted
- 2 tablespoons olive oil, divided
- 2 tablespoons honey
- 1 teaspoon fresh lemon juice
- Kosher salt and freshly ground pepper, to taste
- 1/2 teaspoon crushed red pepper flakes (optional)
- 12 ounce salmon filet, rinsed and patted dry
Feta Spread
ingredients
- 1/4 cup labneh (or Greek yogurt)
- 4 ounces feta, drained and patted dry
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice, plus more to taste
- Kosher salt and freshly ground pepper, to taste
Cucumber and Tomato Salad
ingredients
- 2 teaspoons fresh dill, finely chopped
- 3 Persian (or 1 Hothouse) cucumber, diced
- 4 ounces cherry tomatoes, quartered
- 1/4 red onion, diced
- Fresh lemon juice (optional), to taste
- Kosher salt and freshly ground pepper, to taste
- Bibb lettuce, for serving
- 4 Tumaro’s Multigrain Wraps, for serving
Method
Step 1
Preheat oven to 350°F. Line a small baking sheet with foil and set aside.
To roast the garlic:
Step 1
Chop off the top of the garlic bulb. Drizzle ~2 teaspoons of olive oil and a pinch of salt and pepper over top. Wrap tightly in foil and bake for 30-40 minutes. Remove from oven, allow to cool completely before unwrapping.
To bake the salmon:
Step 1
In a small bowl, squeeze out roasted garlic and combine with honey, lemon juice, red pepper flakes (optional). Season to taste.
Step 2
Rub the remaining olive oil all over the salmon filet. Season both sides well with salt and pepper. Lay the salmon skin side down in the center of the foil-lined tray. Spread the honey garlic mixture over top. Place salmon in the fridge for 20 minutes to marinate (optional).
Step 3
Bake for 15 minutes. Switch to the broiler and broil for another 5-10 minutes. Salmon should look firm and flakey. The internal temperature should reach ~125°F. Remove from oven and set aside until ready to use.
To make the feta spread:
Step 1
Combine labneh, and feta, in a food processor. Blend until completely combined. Add olive oil, and lemon juice. Pulse until smooth and creamy. Season to taste. [Note: Alternatively, combine all ingredients in a small bowl and mash together with a fork until well combined.]
To make the cucumber salad:
Step 1
In a bowl toss together cucumber, cherry tomato and red onion with dill. Season to taste. Set aside until ready to use.
To assemble wrap:
Step 1
Spread ~2 teaspoons of the feta spread on one side of the wrap. Place a small pile of Bibb lettuce in the center of the wrap and top with a few pieces of prepared salmon.
Step 2
On the other side, spoon ~2 tablespoons of tomato salad. Flatten out evenly.
Step 3
Sprinkle the top with extra feta or dill (optional), and fold the wrap in half. Serve immediately.