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Lettuce-Wrapped Salmon with Organic BC Tomato Vinaigrette

4 servings


Dairy Free Gluten Free Low Sodium

Nutritional Facts Per Serving

26.56 g
2.86 g
0.72 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 374
  • Fat 28.19 g
    • Saturated  
    • + Trans 
  • Cholesterol 74 mg
  • Sodium   93 mg
  • Carbohydrate 2.86 g
    • Fibre   0.72 g
    • Sugars  
  • Protein 26.56 g
    • Vitamin A 7 %
    • Vitamin C 23 %
    • Calcium 2 %
    • Iron 6 %


Combine mustard, vinegar, sugar and salt and pepper to taste in a bowl. Slowly whisk in olive oil, and then stir in tomatoes and dill. Cover and reserve until salmon is cooked.

Cook lettuce leafs in boiling water 20-30 seconds, just until slightly wilted. Remove and cool in ice-cold water. Drain well, and pat dry. Place leaves, spread out and outer-side down, on a work surface. Place a salmon fillet in the centre of each leaf. Season with salt and pepper. Fold over edges of the leaves to seal in the salmon. Place fold side down in a large baking dish. Pour in enough water just to cover the bottom. Cover and bake in preheated 425 degrees F oven 12-15 minutes. Salmon can also be steamed. Divide salmon among 4 plates. Spoon over vinaigrette and serve with seasonal vegetables.

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