Salmon Lavash Wraps with Tapenade

What You'll Need

  • 3/4 lb Fresh Salmon Filet
  • 1/4 tsp ground cumin
  • cracked black pepper
  • 2 (about 3oz) pieces soft lavash bread
  • 6 tbs black olive tapenade
  • 4 slices turkey bacon, cooked until crisp and chopped
  • 1 tomato, preferably heirloom, diced
  • 1/2 cup arugula
  • 1/8 cup thinly sliced cucumber
  • 1/4 cup thinly sliced red onion
  • 1 cup sprouts (radish, clover, alfalfa or other)


Preheat the oven to 425°F. Place salmon skin-side down on a parchment-lined baking sheet and sprinkle with cumin and pepper. Bake until just pink in the center, 10 to 12 minutes.

Meanwhile, place lavash on a work surface and spread each piece with 3 tablespoons tapenade, leaving a 1-inch border around all edges. Sprinkle bacon, tomato, onion, cucumber, arugula and sprouts evenly over tapenade. When salmon is somewhat cooled, remove and discard skin. Flake salmon with a fork and sprinkle over the vegetables. Roll lavash up firmly; cut each piece in half and serve.