Craving a hot lunch that packs a punch of flavor? This Salmon Wrap is hearty and delicious, packed with tons of flavor from a quick Greek yogurt sauce and fresh veggies that perfectly complement the garlic roasted salmon.
As a mom with a packed schedule and passion for flavorful food, I always have a hard time figuring out what to eat for lunch!
Luckily, since discovering this pescatarian wrap for lunch (and this Salmon Sandwich), let’s just say I’ve been well-fed midday!
Despite its complex flavor, this roasted salmon wrap comes together quickly and easily! Especially because you can prep a lot of it ahead of time (more on that below!).
In this recipe you will learn how to make quick roasted garlic salmon and how to whip up a harmonious 3-ingredient Greek-yogurt-based sauce to create this delicious wrap recipe. Plus, you’ll learn my best techniques for how to roll a wrap!
Salmon Wrap Ingredient Highlights
I used fresh salmon. If you’re using frozen salmon, make sure to allow it to thaw overnight in the refrigerator or add it to a bag and submerge the bag in room temperature water for about 45 minutes to defrost before using it. Both skinless and skin-on works.
If you don’t have any Old Bay, check out my article on Every Old Bay Substitute which will offer alternatives as well as teach you how to whip up your own.
For the greens, I usually go with arugula, but you can opt for spinach, spring mix, lettuce, watercress, or whatever other greens you have on hand.
How to Make a Roasted Salmon Wrap with Greek Yogurt Sauce
How I Roast Salmon with Garlic
Pat the salmon dry to remove excess moisture and leave you with an overall better-textured salmon. This patting technique avoids mushy fish.
Pat the salmon lightly on both sides. Then, dispose of the paper towel and wash your hands.
Place your salmon on a baking sheet skin side down. If you’re using skinless salmon (I did in the wrap pictured!), then line your pan with parchment paper.
Peel and mince the garlic and spread it in an even layer on top of the salmon. Then, pour the olive oil over the garlic and sprinkle on the salt and pepper.
Roast the salmon on the top rack until the internal temperature of the salmon reaches 125-145°F. While the FDA recommends an internal temperature of 145°F for safe consumption, many chefs recommend 125°F for the best texture.
Use your discretion based on the quality of the salmon which temperature you are comfortable with, but anything over 145°F will likely start to get dry.
How I Make Greek Yogurt Sauce for Salmon
While the salmon is cooking, whip up your sauce. I absolutely love using Greek Yogurt as a light, creamy, and tangy base for sauce. It’s especially delicious with salmon, like in this wrap or in these Salmon Tacos with Greek Yogurt Sauce.
It’s as easy as adding the yogurt, lemon juice, and Old Bay seasoning to a bowl and whisking it together with a fork. Set it aside and slice your red onion and tomatoes.
How I Assemble a Roasted Salmon Wrap
Grab your wrap of choice (I used a spinach wrap) and lay it flat on a plate. Spread your sauce across the center and add your sliced tomato and red onion.
Then, add your greens and your roasted garlic salmon.
To roll up your wrap, rotate your plate so the fillings are laid out horizontally in front of you. Then, fold both sides of the wrap over the fillings with two hands.
Finally, fold the side of the wrap closest to you over the fillings and continue to roll away from you until your left with a neat wrap.
Serving Your Hot Salmon Wrap
This Salmon and Vegetable Wrap is a great option for both lunch and dinner. It can be served with a number of different sides, including:
- Fresh fruit or vegetables.
- Chips, pretzels, or crackers.
- Baked Old Bay French Fries with Quick Aioli.
- Fresh salad like this Strawberry Goat Cheese Salad.
- Pasta salad like this Orzo Pesto Salad.
How to Store, Reheat, or Make this Ahead of Time
This wrap is undoubtedly best when it’s made fresh, because of the combination of the hot roasted salmon with the crisp refreshing fillings. However, if you have leftovers, you can absolutely save them!
If you do want to prep ahead of time, you can make the salmon ahead and pre-slice your veggies and then reheat the salmon and assemble the wrap when you’re ready to eat.
This wrap can also be enjoyed cold within 24 hours! You can make it the night before or morning of enjoying this for lunch.
Wrap your salmon wrap leftovers in aluminum foil and place it in the refrigerator where it will stay fresh for about 3 days.
To reheat, preheat your oven to 350°F and place the wrap, still in the aluminum foil, in the oven for 8-10 minutes until the salmon is thoroughly reheated.
Roasted Salmon Wrap with Greek Yogurt Sauce
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Paper Towel
Ingredients
- 5 ounces salmon
- 1 clove garlic
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons Greek yogurt
- 2 teaspoons lemon juice
- ½ teaspoon Old Bay Seasoning
- 1 large tortilla or wrap of choice
- ¼ large red onion
- ½ small tomato
- ¼ cup greens of choice (I used arugula)
Instructions
- Preheat your oven to 400°F.
- Use a paper towel to pat dry your salmon (consider these bamboo paper towels for a more sustainable option!) and peel and mince your garlic.5 ounces salmon, 1 clove garlic
- Add salmon to a small baking sheet. If you're using skinless salmon, line the baking sheet with parchment paper or a reusable baking mat. Spread the minced garlic on the salmon and top with olive oil, salt, and pepper.1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon pepper
- Roast the salmon on the top rack of the oven for about 12-15 minutes, or until the internal temperature reaches 125-145°F.
- Meanwhile, make your Greek Yogurt Sauce in a small bowl by whisking together Greek yogurt, lemon juice, and Old Bay Seasoning. Peel and slice the red onion and wash and slice your tomato.2 tablespoons Greek yogurt, 2 teaspoons lemon juice, ½ teaspoon Old Bay Seasoning
- Lay your tortilla or wrap flat on a plate and layer on sauce, red onion, tomato, greens, and cooked salmon.1 large tortilla or wrap of choice, ¼ large red onion, ¼ cup greens of choice, ½ small tomato
- To roll your wrap, rotate your plate so the fillings are horizontal, reaching from one side to the other. Then, fold the sides of the wrap over the fillings with two hands.
- Lastly, fold the side of the wrap closest to you over the fillings. Continue to roll away from you until your left with a tidy wrap. Enjoy hot!
Pro Tips
- Make this your own by switching up the veggies in this wrap to help clean out the fridge or tailor it to your taste!
- If you want to add a little spice, try adding some Buffalo sauce or hot sauce to the Greek Yogurt sauce.
- For more meatless lunch ideas, check out these recipes for lunch
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