These easy salmon lettuce wraps with avocado sauce turn your salmon leftovers into a deliciously zesty light lunch or healthy snack. Ready in minutes!
This delicious leftover salmon lettuce wraps recipe takes about 10 minutes to throw together from start to finish. Everyone will love this zesty, refreshing snack!
My Easter Sunday lunch always includes a healthy salmon dish. Salmon is so popular in my house I actually baked it with 2 different toppings this year. One was very simple, with just a sprinkling of dill. And the other was my new recipe I shared with you recently – pistachio crusted fish with lime.
Because I used an entire fish this year we had a bit more leftovers than usual (part of the plan actually!). So today I am sharing a super tasty and easy snack/light lunch idea you’ll be able to put together in about 10 minutes.
Preparing the salmon for lettuce wraps
What if I don’t have salmon leftovers.
Not a problem! You can prepare salmon for this lettuce wraps recipe quite quickly. Simply place your salmon fillet on top of a baking sheet lined with baking paper, season, drizzle with oil (or add a knob of butter), a little lemon juice and bake in a preheated oven for approx. 15 minutes (gas mark 5/ 190 C). Remove from the oven, set aside to cool, then make the lettuce cups.
How to make salmon lettuce wraps
The only part of this recipe that requires a bit of preparation is my guacamole with a twist. It’s still, however, very quick and easy to make.
1.Simply throw all the dip ingredients in a blender…
2. … and puree until silky smooth.
3. Then place a dollop of this gorgeous dip on top of each lettuce wrap, drizzle with more lime juice if you like, garnish with chives and serve!
The addition of the freshly chopped mint leaves makes this zesty lively dip super refreshing and simply ideal to pair with the salmon. Mint and lime are a fabulous pairing, tried and tested, and not just in food recipes. Have you tried my Mojito with Mastika?
Top tips for making lettuce cups with salmon
- Substitutions: If you aren’t keen on mint you can use cilantro instead or simply omit the herbs altogether. Fromage frais can be swapped for Greek yogurt or Skyr.
- Storing: The avocado sauce is best served immediately but you can refrigerate it covered with cling film for up to an hour.
- Not suitable for freezing.
3
What other ingredients work well in lettuce cups
Lettuce wraps make fantastic starters or snacks, are extremely versatile and look really appetizing. They are all about the filling and the possibilities are endless. You can fill your lettuce wraps with chicken salad mixture, salsa, beans, even potato salad if you want to turn it into a lighter snack. (And add a little finesse to it too:) Check out also my Leftover Turkey Lettuce Wraps recipe I made a while ago.
Other leftover salmon recipe ideas
If you are looking for more leftover salmon recipe ideas try my healthy leftover salmon pasta with spinach. It’s another easy and delicious lunch idea. You may also like this creamy salmon and potato bake, which is ready in 30 minutes. Check out also creamy salmon spread, salmon and avocado salad with crispy kale and lemon dressing, as well as creamy salmon sweet potato fish cakes.
Keep in touch!
If you make these lettuce wraps with salmon I’d love to know how they turned out for you. Let me know in the comments below, thanks!
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
Salmon Lettuce Wraps with Avocado Sauce
Equipment
- Food processor
Ingredients
- 400 g salmon cooked or raw, see Instructions
- 10 gem lettuce leaves
For the avocado sauce
- 2 medium avocados peeled, deseeded
- 2 tbsp fresh mint leaves finely chopped
- 1 small garlic clove chopped
- 1/2 lime juice only
- 2 tbsp fromage frais/thick yogurt
- 1 tbsp vegetable oil
- Sea salt and pepper to taste
- Freshly chopped chives or spring onions for serving optional
Instructions
- Place individual lettuce leaves on a large plate/tray and spoon a desired amount of the salmon into each leaf.
- To make the avocado sauce combine all the ingredients and puree until smooth. Place a dollop of the mixture on top of the salmon, sprinkle with chives/spring onions (opional) and serve!
Notes
- Substitutions: If you aren't keen on mint you can use cilantro instead or simply omit the herbs altogether. Fromage frais can be swapped for Greek yogurt or Skyr.
- Storing: The avocado sauce is best served immediately but you can refrigerate it covered with cling film for up to an hour.
- Not suitable for freezing.
Nutrition
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
What a lovely recipe! I like the idea of adding mint to guacamole – sounds delish. I found it funny reading the comments above. My kids would have no problem at all with the salmon, but they hate guacamole – gah!! Eb x
Thanks Eb! I like this dip so much I’ve made it 3 times in the past week, it’s great with so many things (including jacket potatoes!)
I am always down for a cook once, eat twice kind of meal, but you’ve raised the bar. What a great way to use a little extra salmon!
Thanks Mollie, I am particularly pleased with the guacamole, it tastes really good with the salmon!
It looks like the perfect accompaniment!
Thanks!
What a wonderful healthy meal. Just what’s needed after the Easter excess.
Thanks Mandy!
These look fabulous Monika. Frustratingly one of my boys does not like fish in any form and is living at home again so we dont get to eat salmon as often as I would like. But these would make a fabulous starter or party dish so I shall pin for later.
Not all my boys are crazy about fish but I am! And I am hoping I’ll change their mind some day too:)
These look so good! We don’t often cook a whole side of salmon but when I have done it I love the leftovers. I do like the sound of the minty guacamole too – YUM!
Thanks Corina, I am particularly pleased with the guacamole, mint goes so well with it!