Crispy Salmon Lettuce Wraps with Spicy Tahini Yogurt

High ProteinLow Carb

A 470-calorie Brunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 4 oz (approx. 113g) salmon fillet, skin on
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• Pinch of cayenne pepper
• Salt and black pepper to taste
• 4 large butter lettuce leaves
• 1/4 cup plain Greek yogurt (full-fat recommended for low carb)
• 1 tbsp tahini
• 1/2 tbsp fresh lemon juice
• 1/4 tsp garlic powder
• Pinch of red pepper flakes
• 1 tbsp chopped fresh parsley for garnish

Instructions

1. Prep: Preheat your air fryer to 375°F (190°C). Pat the salmon fillet dry with a paper towel.
2. In a small bowl, mix olive oil, smoked paprika, cumin, cayenne pepper, salt, and black pepper. Rub this mixture evenly over the salmon fillet.
3. Place the salmon in the air fryer basket, skin-side up. Air fry for 12-15 minutes, or until the salmon is cooked through and the skin is crispy. To check for doneness, the salmon should flake easily.
4. While the salmon is cooking, prepare the spicy tahini yogurt dressing. In a small bowl, whisk together Greek yogurt, tahini, lemon juice, garlic powder, and red pepper flakes until smooth. Season with a pinch of salt if desired.
5. Once the salmon is cooked, let it cool slightly. Remove the crispy skin and flake the salmon flesh into small pieces.
6. Arrange the butter lettuce leaves on two plates. Divide the crispy salmon flakes evenly among the lettuce cups.
7. Drizzle generously with the spicy tahini yogurt dressing. Garnish with fresh parsley.
8. Top tip: For extra crunch, you can toast a few sesame seeds and sprinkle them over the finished wraps.