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–+ servings

Pan Seared Salmon Wraps

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

  • 3 tablespoons coconut oil
  • 2 pounds sockeye salmon fillets cubed
  • sea salt and freshly ground black pepper to taste
  • 1 small red onion chopped
  • 2 cups chopped kale
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon coriander
  • 1/2 cup cilantro chopped
  • 1 medium lime cut into wedges

Instructions
 

  • In a large skillet (preferably cast iron), heat coconut oil over medium high heat. Add salmon, season with salt and pepper, and cook for 3 to 4 minutes, stirring regularly until salmon is cooked thru. Once cooked through, remove half the salmon and store in refrigerator for lunch the following day (Chopped Salmon Salad with Jalapeno Dressing).
  • Add next 5 ingredients (onions through coriander). Stirring constantly, cook for 3 to 4 minutes or until everything is tender.
  • Serve with cilantro and a wedge of lime.

Notes

Related Lunch Recipes: Chopped Salmon Salad with Jalapeno Dressing
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