Easy Asian Salmon Nori Wraps

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When did weekday lunches get so boring? For most of us on the go, lunch is often the least creative meal of the day, slapped together with scraps from the fridge or last night’s leftovers. But with these easy-to-assemble Asian hand rolls, lunchtime is not only flavorful, it’s pretty fun too.

Packed with healthy fats and protein, these wraps are next-level good for you, and it’s all thanks to the nori wraps (a.k.a. edible seaweed). Deliciously salty with a bit of crunch, nori is not only high in B vitamins, but it’s also a rich source of dietary iodine–a mineral that plays a major role in thyroid function. Plus, they’re light and free of starchy carbs, so you won’t be feeling sluggish by mid-afternoon.

Asian Salmon Nori Wraps

Prep Time: 10 Minutes  •  Total Time: 40 Minutes  •  Makes 2 servings

Travel Tip: Pack all wrap ingredients separately and then assemble at lunchtime.

• 8 oz salmon fillet
• 1 Tbsp olive oil
• 3 nori sheets, cut into quarters
• ½ English cucumber, julienned
• 1 small carrot, julienned
• 1 avocado, sliced
• 2 scallions, finely sliced
• 1 cup microgreens (such as pea shoots)
• ¼ cup soy sauce

1. Preheat oven to 275°F. Line a baking sheet with parchment. Place the salmon on a tray and drizzle with olive oil. Season generously with salt.

2. Bake until cooked through but still moist, about 30 minutes. Remove from oven and set aside to cool.

3. Using a fork, flake salmon into large chunks.

4. When ready to assemble, place one sheet of nori on a surface. Layer small bunches of cucumber, carrot, avocado, and microgreens in the center of the sheet. Top with a few salmon chunks.

5. Roll up and dip into soy sauce. Repeat with remaining ingredients.

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