Salmon Wellington Wrap (AIP, Paleo, Keto, Whole30)

Salmon Wellington Wrap (AIP, Paleo, Whole30, Keto)

Makes: 2 Wraps

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Prep time:

Cook time:

  • 1 tbsp olive oil
  • 1 8oz salmon fillets
  • Salt, to taste
  • 1 tbsp olive oil
  • 1/2 yellow onion, peeled and diced
  • 1 bag fresh spinach
  • Salt, to taste
  • 2 AIP compliant coconut wraps, we use these NUCO Organic Coconut Wraps
  • Instructions:
    1. Salt the salmon fillets on both sides.
    2. Heat the oil in a large frying pan over medium heat.
    3. Lay your fillet down in the pan. Allow the salmon to cook for 4 minutes on each side. Try not to flip them before 4 minutes to ensure a really crispy crust on both sides. Set salmon aside and allow to cool.
    4. Meanwhile, warm another 1 tbsp olive oil over medium heat and saute the onion until translucent. Add the spinach, salt to season, and cook down completely.
    5. Place 2 tbsp of spinach filling at the corner end of each wrap. Divide the salmon into two equal sized pieces. Place down each salmon fillet at the corner of each wrap and roll the wrap tucking in the sides. Seal with water if needed.
    6. Reheat the skillet to medium. Toast each side of the wrap for 30 seconds to 1 minute, MAX. Be mindful to watch carefully as the coconut wraps toast VERY quickly on the stovetop. Serve warm.
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