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1. Preheat oven to 350 °F.
2. Top salmon with olive oil, salt, pepper, juice and lemon slices. Wrap in foil. Place on a baking sheet and bake for 12-15 minutes or until salmon reaches an internal temperature of 145 °F.
3. While salmon is baking, in a bowl combine avocado, tomato, cilantro, onion, cumin, garlic powder, paprika, salt, pepper and lime juice. Stir until combined.
4. Shred salmon with a fork, and place in tortilla. Top with avocado/tomato mixture and enjoy.
When it comes to portion control, plan to serve smaller portion sizes and include whole grains like this whole wheat tortilla.