2 Serves
30 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
13 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
106 mg / 1,250 mgPotassium
189 mg / 4,700 mgSodium
677 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Place the salmon fillets on the prepared baking sheet, drizzle with olive oil, and season generously with salt, black pepper, and lemon pepper seasoning.
Bake the salmon in the preheated oven for 12 to 15 minutes until the fish is opaque and flakes easily with a fork.
While the fish cools slightly, wash and pat dry the butter lettuce leaves. Assemble the wraps by placing a portion of the baked salmon into each lettuce leaf and garnishing with fresh lemon wedges.
8
g12
g8
g
