lunch

Salmon Salad Lettuce Wraps

PreconceptionAmericanEasyServes 225 min

Flaked cooked salmon mixed with Greek yogurt and celery, served in crisp lettuce cups.

This dish is a fantastic fertility supporter because salmon is rich in omega-3 fatty acids, which help lower inflammation and create an optimal environment for healthy eggs and sperm. Greek yogurt adds a boost of protein and calcium without the heavy saturated fats found in mayo. Together, they provide a light yet satisfying lunch that maintains steady energy and provides essential building blocks for both partners.

View Nutrition Facts

One serving≈350 kcal · 35 g protein

Calories350 kcal

Protein35 g

Carbs7.3 g · 3.4g sugar

Fat19 g · 4.1g sat

Fiber2.2 g

Sodium422 mg

Folate115 mcg DFE

Iron1.8 mg

Calcium110 mg

Choline111 mg

Iodine85 mcg

Vitamin D750 IU

Vitamin B124.8 mcg

DHA + EPA3,000 mg

Zinc1 mg

from its ingredients

Ingredients

10 oz salmon fillet, cooked and flaked
⅓ cup plain Greek yogurt
2 stalks celery, finely diced
¼ red onion, finely diced
1 tbsp fresh dill, chopped
½ lemon, juiced
¼ tsp salt
¼ tsp black pepper
1 head butter lettuce, leaves separated

Method

1If starting with raw salmon, bake at 400°F (200°C) for 12-15 minutes until fully cooked and opaque. Let cool, then flake with a fork.
2In a medium bowl, combine the flaked salmon, Greek yogurt, diced celery, diced red onion, fresh dill, lemon juice, salt, and pepper. Stir gently to mix.
3Taste and adjust seasoning if needed. If the mixture is too dry, add a spoonful more yogurt.
4Spoon the salmon salad into the butter lettuce cups and serve immediately.

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