Where fitness and french fries find a healthy balance.

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Salmon Tacos with Spicy Lemon Sauce

Let me just say that it is a sweltering 105 degrees today. The coolest I have felt all day was during my 7:30 AM bike ride to the local gym. I have literally been sweating ever since. So what could I possibly make for lunch that did not heat up the kitchen and force me to turn on every fan I own? Well yesterday I made this awesome salmon wrap using an 8 oz salmon filet. Since I only ate half of the filet, I still had 4 oz ready to go in the fridge! YES! Having that premade ingredient allowed me to whip up these tasty tacos quickly and sweat free.

Serves 1


1 Tbsp. greek yogurt

½ tsp. sriracha

1 tsp. lemon juice

Salt and pepper

2 corn tortillas

4 oz precooked salmon (This Awesome Rub!)

1 Tbsp. chopped onion

1 Tbsp. minced cilantro

¼ cup chopped cabbage

2 Tbsp. feta cheese


Heat up the corn tortillas either in the microwave or on the stove. They need to be soft and pliable. Meanwhile, mix together yogurt, lemon, sriracha, and salt & pepper. Spread the yogurt sauce on each tortilla. Top with salmon, onion, feta cheese, cabbage, and cilantro. That’s it!


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Grilled Salmon Wrap with Feta and Yogurt Dill Sauce

Since today I had the morning off from work, I decided to treat myself right. I woke up early, relaxed with a little Today Show, drank my usual 16 oz of coffee, and hit the gym! I will go into details about my workouts later, but this post is all about the awesome salmon wrap I made for a recovery lunch afterwards. To season the salmon, I used a combo of spices that I personally love. However a little lemon pepper, honey, and paprika would be tasty too!

Serves 1 ( But can be easily doubled!)


4 oz salmon filet

¼ tsp salt

¼ tsp paprika

¼ tsp pepper

¼ tsp Cajun seasoning

¼ tsp cayenne pepper

1 Tbsp. greek yogurt

¼ tsp dill

5 capers

1 tsp Dijon mustard

1 whole wheat wrap (Flatout)

1 green onion chopped

1 Tbsp. crumbled feta cheese

1 Romaine lettuce leaf


Rinse the salmon filet and pat dry with a paper towel. Sprinkle the first five spices over the salmon and gently rub. If the filet has skin on one side, place the salmon skin side down in a non-stick pan over medium heat. While the salmon is cooking, combine yogurt, capers, dill, and mustard in a small bowl. Spread the yogurt mixture over the wheat wrap and top with green onions, feta cheese, and lettuce leaf. Flip the salmon after about 4 minutes. While the other side is cooking, gently peel the skin off the filet and discard. This should be relatively easy and will come off in one piece. After the salmon has cooked about 4 minutes on the other side, remove and let cool for a few minutes. Once cooled, slice the filet and place on top of the lettuce. Roll up the wrap burrito style by folding in the ends and you have a delicious and healthy lunch!