Salmon Lettuce Wraps with Shredded Purple Cabbage (2 servings)

Name: Salmon Lettuce Wraps with Shredded Purple Cabbage (2 servings)
Ingredients: 8 oz salmon filet; 1 lemon (juiced, divided); ½ tsp turmeric; sea salt & black pepper (to taste); 2 cups purple cabbage (shredded); 1 carrot (medium, shredded); 1 ½ tsp extra virgin olive oil; 1 head Boston lettuce (leaves separated)

8 oz salmon filet

1 lemon (juiced, divided)

½ tsp turmeric

sea salt & black pepper (to taste)

2 cups purple cabbage (shredded)

1 carrot (medium, shredded)

1 ½ tsp extra virgin olive oil

1 head Boston lettuce (leaves separated)

1. Preheat the oven to 400oF (205oC) and line a baking sheet with parchment paper.
2. Place the salmon onto the baking sheet. Add half of the lemon juice on top of the salmon and season with turmeric, salt, and pepper.
3. Bake in the oven for 12 to 15 minutes or until cooked through.
4. Meanwhile, in a bowl, toss together the cabbage, carrot, oil, and the remaining lemon
juice. Season with salt and pepper.
5. Flake the salmon with a fork. Divide the salmon and cabbage mixture between lettuce leaves and enjoy!

Notes

Leftovers
Refrigerate the salmon and cabbage mixture in separate containers for up to three days. Assemble just before serving.

Serving Size
One serving is approximately four lettuce wraps.

Additional Toppings
Add tomato and parsley.