Salmon Wrap with Creamy Dill Sauce [GF + DF]

Love salmon? Who doesn’t? A plain baked filet is always delicious…but, pair it with the right sauce and ohhh baby! You’ve got yourself a winner.

This Salmon Wrap with Creamy Dill Sauce is super simple and will certainly leave your tummy satisfied and happy.

The sauce is made from a variety of heart-healthy ingredients that are sure to soothe your stomach—no matter what dietary restrictions you have!

The base uses Hampton Creek’s Just Mayo. If you haven’t tried this stuff yet, you are doing the new year WRONG! Engineers at Hampton Creek have perfected the recipe to create the ultimate vegan egg-free mayo.

Hampton Creek’s Just Mayo uses a pea protein that stands in as a plant-based replacement for eggs. This eliminates the need for one of the most inhumane food industries, without compromising the product!

The sauce also uses apple cider vinegar, which gives it a perfectly balanced acidic flavor similar to that in a tartar! It also adds some beneficial amino acids and antioxidants to the recipe.

Salmon Wrap with Creamy Dill Sauce

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Yield: 1 serving

Recipe prepares sauce for 2 filets


Baking sheet
Aluminum foil


For the salmon:
1 filet salmon, frozen
1 tsp olive oil
1/2 tsp dried parsley
1/2 tsp fresh dill, chopped
Salt & pepper to taste

For the sauce:
1/4 cup Just Mayo
2 tsp fresh dill, chopped
1/4 tsp Raw Unfiltered Apple Cider Vinegar
1 tsp lemon juice
2 twist fresh cracked sea salt
5 twists fresh cracked pepper

For the wrap:
Romaine heart


  1. Preheat oven to 375°F and line a baking sheet with aluminum foil.
  2. Remove salmon from any packaging and rinse under cold water. Pat dry and place on the foil-lined baking sheet.
  3. Drizzle olive oil over salmon and gently massage. Top with herbs, salt and pepper.
  4. Bake for at least 20-25 minutes. For a more crunchy filet, bake for 25-30 minutes.
  5. While the fish cooks, prepare the sauce. Combine all ingredients in a small bowl and mix to incorporate. Taste sauce and adjust lemon, salt and pepper to preference.
  6. When the fish is done, remove from the oven. Place filet on a clean & dry romaine heart. Top with sauce and enjoy! Store any leftover sauce in an air-tight container in the fridge.



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