Make these easy Salmon Lettuce Wraps for a satisfying yet healthy lunch option. In partnership with Gorton’s Seafood, opinions are 100% my own.

Salmon Lettuce Wraps

It’s officially the FIRST FRIDAY of the Lenten Season. That means for the next few weeks, my family will be going meat-free on Fridays or at least my husband and I as we get creative with our meals. Growing up it was typically tuna salad sandwiches during lent, but after a while that got old. Now I’m looking to raise the bar and try something new each week to avoid the same dull meal from week to week.

Salmon Lettuce Wraps

Today, I’m switching up my typical go to, fish tacos, by making these healthy Salmon Lettuce Wraps. One thing about making a wrap or taco is that you can truly incorporate your own fillings based on your favorite flavors. For these wraps, I’m using cauliflower rice, spinach, and salmon topped with red onions wrapped in a romaine lettuce leaf.

The salmon is from Gorton’s Seafood SMART SOLUTIONS line.
Expertly seasoned, lighter options that are nourishing, delicious and completely free of guilt.
A name like Gorton’s Seafood is a brand that you can trust especially being around for 167 years.

Salmon Lettuce Wraps

These Salmon Lettuce Wraps are also versatile, meaning if you don’t want a wrap you can cut up the lettuce and make a salad. Use the lemons and a little bit of olive oil for dressing, and it’s one recipe for multiple uses.

Not feeling salmon… try these Crunchy Fish Stick Cones instead. They would also make a fun treat for the kids.

Salmon Lettuce Wraps

ENJOY ~ Meagan

Salmon Lettuce Wraps


  • 1 box of Gorton’s Seafood grilled salmon fillets
  • 1 teaspoon coconut oil
  • 1 1/4 cup cauliflower rice
  • 2 cups spinach
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon sherry cooking wine
  • 1 teaspoon fresh lemon juice
  • 3 romaine lettuce leaves

Toppings (optional): sliced red onions


Preheat oven to 400 degrees F.

Arrange salmon seasoned side up on the metal baking pan. Bake for 13-14 minutes. Remove from oven and cut into large chunks.

While salmon is cooking, add coconut oil to a saute pan.

Cook the cauliflower rice and spinach on medium heat for 5 minutes. Stir in minced garlic, sherry cooking wine and lemon juice. Season with salt and remove from heat.



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Disclosure: This is a sponsored post on behalf of Gorton’s Seafood and opinions are 100% my own. I appreciate your support on the brands and companies we love.

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