Ingredients
4 salmon fillet slices (6 oz each)
2 medium tomatoes, diced
1 English cucumber, sliced
1 head butter lettuce, leaves separated
1/4 red onion, finely chopped
2 tbsp olive oil
1 lemon, juiced
2 cloves garlic, minced
1/4 cup fresh dill or parsley, chopped
Salt and black pepper
1 tbsp apple cider vinegar (optional)
Instructions
Preheat skillet over medium-high heat and add olive oil.
Season salmon with salt, pepper, and garlic; cook 3-4 minutes per side until flaky.
In a bowl, mix diced tomatoes, cucumber, red onion, dill, lemon juice, and apple cider vinegar.
Toss salad mix with salt and pepper to taste.
To assemble, place a lettuce leaf in each cup, fill with salmon, and top with vegetable mixture.
Serve chilled or at room temperature.
Notes
Store leftover lettuce cups in an airtight container for up to 2 hours to maintain crispness.
Use arugula or spinach leaves for a peppery alternative.
Add avocado slices for extra healthy fats.
- Prep Time: 15
- Cook Time: 10
- Category: Meals
- Method: Sautéing & Assembling
- Cuisine: Modern American
- Diet: Low Carb
Nutrition
- Serving Size: 1 lettuce cup
- Calories: 320
- Sugar: 3g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg