Name: Mediterranean Salmon Tacos
Ingredients: 1/2 lemon, juiced; 1 teaspoon oregano; 1 teaspoon paprika; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon salt; fresh cracked black pepper; 2 6-8 oz fillets wild salmon, skin removed; 1/2 english cucumber, small dice; 1/2 large beefsteak tomato or 2 roma tomatoes, small dice; 1/4 cup pitted green or kalamata olives, roughly chopped; 1/4 cup chopped parsley; 2 tablespoons olive oil; 1/2 lemon, juiced; sea salt and fresh cracked black pepper; almond or cassava torillas; store bought garlic sauce or hummus

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Ingredients

salmon:

1/2 lemon, juiced
1 teaspoon oregano
1 teaspoon paprika
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon salt
fresh cracked black pepper
2 6-8 oz fillets wild salmon, skin removed

salad:

1/2 english cucumber, small dice
1/2 large beefsteak tomato or 2 roma tomatoes, small dice
1/4 cup pitted green or kalamata olives, roughly chopped
1/4 cup chopped parsley
2 tablespoons olive oil
1/2 lemon, juiced
sea salt and fresh cracked black pepper
almond or cassava torillas
store bought garlic sauce or hummus

Instructions

Preheat the oven to 400F and line a sheet tray with parchment paper.
Mix all the marinade ingredients in a small bowl.
Add the salmon to the prepared sheet tray and spoon the marinade on top and flip over and coat the other side as well. Bake for 7-10 minutes until the middle is cooked. Use two forks to gently pull the salmon apart into bite sized pieces and toss together with the sauce on the parchment paper.
Mix all the salad ingredients together and taste to adjust seasoning.
Heat the tortillas on the stove top over open fire. Top the tortilla with garlic spread, then the salad and then the salmon. Enjoy!

Hello! I'm Mckenzi.

Mediterranean Salmon Tacos