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Salmon Wellington Wrap (AIP, Paleo, Keto)

Low Carb | 70 Calories | 4 Net Carbs | Organic Coconut Wraps | NUCO Coconut Wraps | AIP Compliant Coconut Wraps | Paleo | Vegan | Grain Free

This recipe is from AIP Nutrition and will be the only salmon recipe you'll need this summer. Just a few seconds on the stove and you'll have yourself a nice crispy salmon wrap!

Makes: 2 Wraps

Prep time: 

Cook time:  

Recipe Created by AIP Nutrition

    • 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, NUCO Organic Coconut Wraps
  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.

For more AIP Compliant Recipes and information about Autoimmune Protocol (AIP) follow the link!

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