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Healthy Middle Eastern baked salmon wraps

Name: Healthy Middle Eastern baked salmon wraps recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 2 red onions, cut into wedges; 1 red capsicum, cut into thick strips; 2 medium zucchini, cut into long lengths; 40.00 ml extra virgin olive oil, plus 40.00 ml extra; Finely grated zest and juice of 1 lemon, plus lemon wedges, to serve; 1 tsp smoked paprika; 1 tsp za’atar; 4 x 200g salmon fillets, skin off; 125.00 ml flat-leaf parsley leaves; Warm wraps and Lebanese pickled chillies (from Middle Eastern grocers and selected supermarkets), to serve; 200g yoghurt; 100g tahini; 60ml lemon juice; 1 large garlic clove, crushed

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Middle Eastern baked salmon — Brett Stevens

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by Lucy Nunes

Delicious Team

Apr 23, 2026

This is not your traditional wrap. Juicy roasted vegies, large flakes of salmon, fresh herbs and a tangy tahini and garlic yoghurt sauce, all wrapped in warm flatbread… This is a fun, delicious, healthy and easy midweek dinner.

2 red onions, cut into wedges
1 red capsicum, cut into thick strips
2 medium zucchini, cut into long lengths
2 tbs extra virgin olive oil, plus 1 tbs extra
Finely grated zest and juice of 1 lemon, plus lemon wedges, to serve
1 tsp smoked paprika
1 tsp za’atar
4 x 200g salmon fillets, skin off
1/2 cup each mint and flat-leaf parsley leaves
Warm wraps and Lebanese pickled chillies (from Middle Eastern grocers and selected supermarkets), to serve

Yoghurt sauce

3/4 cup (200g) Greek-style yoghurt
100g tahini
1/4 cup (60ml) lemon juice
1 large garlic clove, crushed

Method

1.

Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
2.

Place vegetables on prepared tray. Drizzle with 2 tbs oil and season with salt flakes and freshly ground black pepper. Toss to coat and roast for 30 minutes, or until tender and starting to caramelise.
3.

Meanwhile, make yoghurt sauce. Combine all ingredients in a medium bowl and season with salt flakes and freshly ground black pepper.
4.

Combine extra 1 tbs oil with the lemon zest, lemon juice, paprika and za’atar in a large bowl. Season with salt flakes and freshly ground black pepper. Add salmon and toss to coat.
5.

Nestle salmon fillets into baking tray and pour over the marinade left in the bowl. Switch oven to a hot grill. Cook salmon and vegetables under the hot grill for 8 minutes for medium-rare, or until cooked to your liking.
6.

Bring tray to the table with herbs, warm wraps, pickles and yoghurt sauce for people to assemble their own wraps.