Salmon & Edamame Lettuce Wraps with Sesame Ginger Sauce

Looking for a protein-packed, crave‑worthy lunch that takes less than 30 minutes? These Salmon & Edamame Lettuce Wraps combine flaky salmon, sweet edamame, crisp lettuce and a zingy sauce for a feast that’s both wholesome and quick to assemble.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 (4‑oz) salmon fillets
• 1 cup shelled edamame, thawed
• 1 large red bell pepper, thinly sliced
• 8 large iceberg lettuce leaves
• 1 ripe avocado, diced
• 2 tbsp low‑sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp honey
• 1 tsp fresh ginger, grated
• 1 tsp garlic, minced
• 1 tsp toasted sesame seeds
• 1 lime, cut into wedges

Instructions

1. Preheat the oven to 400°F (200°C). Place salmon fillets on a baking sheet lined with parchment and bake 12–15 minutes, until flaked.
2. While salmon cooks, steam or microwave edamame until hot and toss with a pinch of salt.
3. In a small bowl whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic to make the glaze.
4. When salmon is done, flake into bite‑size pieces and gently fold with the heated edamame.
5. Place a spoonful of salmon‑edamame mix onto the center of each lettuce leaf.
6. Top with sliced bell pepper and diced avocado.
7. Drizzle each wrap with the sesame‑ginger glaze and sprinkle toasted sesame seeds.
8. Add a squeeze of lime, fold the lettuce leaf into a wrap, and serve immediately.

Chef's Note

For extra crunch, toast the sesame seeds lightly before adding them to the wraps.

Make-Ahead Tips

The salmon and edamame can be prepped a few hours ahead; keep the lettuce crisp in a paper towel inside an airtight container until ready to assemble.

Substitutions

Swap salmon for tuna steak or shrimp for a different protein. Use chickpeas instead of edamame for a vegetarian option. Replace iceberg lettuce with spinach or romaine for extra nutrients.