15-Minute Pistachio Crusted Salmon Lettuce Wraps

15-Minute Pistachio Crusted Salmon Lettuce Wraps

Pistachio Crusted Salmon Lettuce Wraps. A quick yet elegant weeknight dinner made in just 15 minutes! Low carb, Paleo, and deliciously healthy!

Ever since I discovered the broiler, now I want to make everything in the broiler.

First, I made these turkey meatballs which were DELICIOUS and ready in just 10 minutes. Today, I made salmon in the broiler!

Why didn’t I know about this sooner?!

This has been the best discovery ever. What else can I broil quickly?! I wonder if I can do chicken in the broiler…hmm…

Probably not.

These Pistachio Crusted Salmon Lettuce Wraps are SO freaking tasty, you guys.

I have to say the sweet and tangy combo mixed with spices matches salmon so well.

Of course along with the crunch of the pistachios. Duh!

What I did first was whisk the honey, Dijon, lemon juice, and spices together then poured it over the salmon before broiling.

If you decide to bake the salmon filets in the oven instead of broil them, you can do so. Just add the pistachios on top before placing them in the oven however I do not recommend adding the pistachios on top if you’re going to broil them. You WILL end up with burned pistachios.

Ain’t nobody got time for dat!

Adding 15-minute Pistachio Crusted Salmon Lettuce Wraps to my to-do list this week! #asassyspoonClick To Tweet

Once these salmon filets are done, you just wrap them in lettuce and top them with whatever you heart desires!

I feel like I’ve been wrapping everything in a lettuce wrap these days. I’ve used romaine lettuce leaves and Bibb, either one works. Plus it’s the best way to eat low-carb if you ask me. You can ask for burgers wrapped in lettuce when you go out or even make turkey picadillo lettuce wraps too!

Healthy, quick, and delicious. Goals AF.

I hope you make these and LOVE them!

15-Minute Pistachio Crusted Salmon Lettuce Wraps


  • 15-Minute Pistachio Crusted Salmon Lettuce Wraps
  • 1 tablespoon Dijon mustard
  • 2 tablespoons raw honey
  • 2 tablespoons lemon juice
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 4 wild salmon fillets
  • 1 cup raw pistachios (roughly chopped)
Read the whole recipe on Hola Croqueta