Description
Fresh and vibrant salmon flatbread topped with crisp purple cabbage slaw, cool cucumber, and a creamy cilantro yogurt sauce. A balanced, flavor packed meal that is light yet satisfying and perfect for lunch or dinner.
Ingredients
Units
Scale
- 1 pound (450 g) salmon fillet, skin removed
- 2 large flatbreads, about 8 inches each
- 2 cups (150 g) purple cabbage, thinly shredded
- 1 medium cucumber, thinly sliced
- 1 cup (240 g) plain Greek yogurt
- 1/4 cup fresh cilantro, finely chopped
- 1 whole lime, juiced (about 2 tablespoons)
- 1 tablespoon olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Heat a large skillet over medium heat.
- Season the salmon on both sides with salt and black pepper.
- Add olive oil to the skillet and cook the salmon for 4 to 5 minutes per side until cooked through and lightly golden. Remove from heat and let rest.
- In a bowl, mix Greek yogurt, chopped cilantro, lime juice, and a pinch of salt until smooth.
- Toss shredded cabbage with a small squeeze of lime juice and a pinch of salt.
- Warm the flatbreads in a dry pan for 1 to 2 minutes per side until soft and pliable.
- Flake the salmon into large pieces.
- Layer slaw over each flatbread, top with salmon and cucumber slices, then drizzle generously with cilantro yogurt sauce.
- Serve immediately with extra lime wedges if desired.
Notes
- Pat the salmon dry before cooking for better browning.
- Do not overcook the salmon to keep it tender and flaky.
- Assemble the flatbreads just before serving to prevent sogginess.
- Store components separately in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 flatbread
- Calories: 520
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 85 mg