They’re best eaten crisp and cold
“This is a super easy make-ahead lunch that doesn’t need to be microwaved,” says Denver-based recipe developer Julia Heffelfinger. “The beta-carotene-packed carrots promote good vision while healthy fats in the fish help foster healthy cholesterol levels.”
Ingredients
Directions
Step 1
Preheat the oven to 350 degrees F. Meanwhile, pickle the carrot: In a pint-size jar, combine carrot, vinegar, sugar, and 1 teaspoon of salt. Cover and shake to dissolve the sugar and salt.
Step 2
Place salmon filets on a foil-lined baking sheet. Drizzle with 1 tablespoon of olive oil. Place in oven and bake until just cooked through and flaky, about ten to twelve minutes.
Step 3
Cut lime into quarters, juice one and set the rest aside. Whisk together lime juice, mayonnaise, and chili paste to make a dressing.
Step 4
Arrange the bibb lettuce leaves on a plate. Divide the salmon, carrots, bean sprouts, and scallions evenly between each lettuce cup. Top with mayo dressing, cilantro, lime wedges, and hot sauce, as desired.