Difficulty: 
Servings: 
Description
Flaky grilled salmon, charred asparagus and a lemon-dill yogurt spread, wrapped in a gluten-free and low-carb tortilla.
Ingredients
Scale
- 2 salmon fillets (about 6 ounces/170 grams each)
- 1 lemon (juice and zest)
- Salt and pepper
- 6–8 asparagus spears, trimmed
- ½ cup plain Greek yogurt
- 1–2 teaspoons fresh dill, chopped
- ½ teaspoon lemon juice, extra
- 2 Carb Counter Tortillas (8-inch)
Instructions
- Prep salmon and asparagus: Season the salmon with salt, pepper, and lemon juice.
- Grill asparagus: Heat a grill or grill pan; cook asparagus 4–5 minutes until tender-crisp.
- Grill salmon: Place salmon on grill, 2–3 minutes per side until opaque and easily flaked.
- Make lemon-dill sauce: Stir the Greek yogurt with chopped dill, lemon zest, extra lemon juice, and a pinch of salt.
- Warm tortillas: Heat 2 Carb Counter tortillas (8 inches) flipping as needed
Review Grilled Salmon and Asparagus Wrap.