• 1 ORIGINAL COCONUT WRAWP
• 1/8 C COCONUT YOGURT
• 1TB CHOPPED PARSLEY
• 1TB CHOPPED CILANTRO
• 1 TB LEMON JUICE
• 2 TS OLIVE OIL
• 1TB CHOPPED GARLIC
• 1 TS PAPRIKA,
• 1⁄4 TS CUMIN, SALT AND GROUND PEPPER 4 OZ SALMON FILLET

FILLING INGREDIENTS:

• AVOCADO HUMMUS ABOUT 3 TB,
• SHREDDED CARROT ABOUT 1/8 CUP,
• RED CABBAGE ABOUT 1/8 CUP,
• FRESH SPINACH 12 LEAVES.

INGREDIENTS FOR DIPPING SAUCE

• 1/4 C. OLIVE OIL
• 1 T. FRESHLY SQUEEZED LEMON JUICE
• 1 TS FRESHLY SQUEEZED LIME JUICE
• 1 CLOVES GARLIC, MINCED
• 1/2 RED FRESNO CHILI, SEEDED AND MINCED
• 1 TS SWEET PAPRIKA
• 1 TSP. GROUND CUMIN
• 1/2 TSP. GROUND CORIANDER
• 1/2 TSP. KOSHER SALT
• 1 PINCH BLACK PEPPER
• 2 TB CHOPPED AND LOOSELY PACKED FRESH CILANTRO

For the Dipping sauce:

1. put all in a blender/mixer and pulse till blended well and let rest.

For the Salmon:

1. Mix parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper and the yogurt in a bowl and then pour in a bowl and toss the salmon in the mixture and cover and refrigerate for 30 minutes flipping every 10 minutes.
2. In a preheated 450-degree oven. Grease a non-stick pan with 1TB coconut oil, roast for 12-15 minutes or until temp reaches 145 degrees.
3. Refrigerate for 30 minutes.

ENJOY!