Salmon and Asparagus Wraps
Elevate your mealtime with these vibrant and wholesome Salmon and Asparagus Wraps, a perfect blend of fresh, savory, and zesty flavors! Succulent baked salmon and tender roasted asparagus take center stage, nestled in soft tortillas and complemented by a creamy spread of cream cheese, Dijon mustard, fresh parsley, and a burst of lemon zest and juice. Ideal for quick lunches or light dinners, this recipe comes together in just 25 minutes, offering a satisfying balance of protein and veggies. Whether you're meal prepping or entertaining, these wraps deliver a gourmet touch that's as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 pieces (5-6 oz each) Salmon fillet
- 12 pieces Asparagus spears
- 4 pieces Soft tortillas
- 4 tablespoons Cream cheese
- 2 teaspoons Dijon mustard
- 1 piece (zested and juiced) Lemon
- 0.5 teaspoons Garlic powder
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Fresh parsley (chopped)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
Rinse the asparagus spears, trim the tough ends, and pat them dry. Toss the asparagus with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and a pinch of black pepper.
Place the salmon fillets on the baking sheet. Drizzle them with the remaining 1 tablespoon of olive oil and season with garlic powder, 1/4 teaspoon of salt, and a pinch of black pepper.
Arrange the asparagus spears around the salmon fillets on the baking sheet and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon and asparagus cook, prepare the spread by mixing the cream cheese, Dijon mustard, lemon zest, lemon juice, and parsley in a small bowl.
Once the salmon and asparagus are done cooking, allow them to cool slightly before assembling the wraps.
Warm the tortillas in a dry skillet or in the microwave for a few seconds to make them pliable.
Spread 1 tablespoon of the cream cheese mixture over each tortilla. Flake the salmon fillets into chunks and place an even amount on each tortilla, followed by 3 asparagus spears per wrap.
Fold the bottom of the tortilla up, then roll it tightly from the side to form a wrap. Repeat with the remaining tortillas.
Cut each wrap in half, serve immediately, and enjoy!
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 18.4 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 2297 mg | 100% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 3.3 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 41.1 mcg | 206% | |
| Calcium | 97 mg | 7% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1779 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
