Light, Fresh & Flavor-Packed: Salmon Lettuce Wraps for Summer Solstice

 
 

Happy First Day of Summer! And wow— is summer showing this week. With the heat and humidity hitting like a wall (hello, 90s), the last thing I want is to eat anything heavy. That’s where these Salmon Lettuce Wraps come in—fresh, nourishing, and exactly what my body craves on steamy summer days.


These wraps are all about simple, whole-food ingredients that come together quickly and deliver big flavor without weighing you down. Think flaky wild-caught salmon, crisp romaine lettuce, creamy avocado, and bright veggies, all finished off with a yogurt-lemon drizzle that ties everything together beautifully.

What’s in the Wrap? Here’s what you’ll need for this easy, feel-good meal:

For the salmon:

  • 1 large wild-caught salmon fillet (about 12 oz)

  • 1 tsp Old Bay seasoning

For assembly:

  • 6–8 large romaine leaves

  • 1/2 avocado, sliced or mashed

  • 1/4 cup grated carrot

  • 1/4 cup grated cucumber

  • 1 tbsp chopped fresh herbs (I love parsley or cilantro)

  • Sprinkle of sesame seeds or ground flax (optional)

Yogurt-lemon drizzle (optional but highly recommended):

  • 1/2 cup Greek yogurt

  • 1 tbsp water

  • 1 tbsp lemon juice

  • 1/2 tsp ground cumin

  • Pinch of sea salt and Aleppo pepper

 
 

The Secret Star: Aleppo Pepper

Let’s talk about my newest flavor obsession: Aleppo pepper. If you haven’t tried it yet, this gorgeous red pepper flake brings a mild, fruity heat with just the right touch of smokiness. It’s not as intense as chili flakes but adds the perfect gentle warmth that really brings this dish together. I’ve been sprinkling it on everything lately, but with salmon and avocado? Game changer.

Why You’ll Love These

  • Packed with healthy fats and fiber

  • Gluten-free, dairy-free, and easily customizable

  • Perfect for meal prep or quick lunches

  • Light, yet satisfying—especially with that drizzle and Aleppo kick!

How to Serve

Pile it all into crisp lettuce leaves, drizzle with yogurt-lemon sauce, and finish with a generous pinch of Aleppo pepper. Eat them taco-style, or make a salad bowl if you’re in a “fork and knife” mood. These wraps are as versatile as they are refreshing.

Let me know if you try them—and don’t forget that sprinkle of Aleppo. You’ll be hooked too.