Place 240 g Salmon fillet on a baking tray and sprinkle with 1 teaspoon Smoked paprikaand 2 pinch Sea salt and black pepper. Put into the oven for 12-15 minutes, until the salmon is cooked through.
Spread 2 tablespoon Cream cheese over 2 Whole wheat tortilla wraps and top with 0.5 Romain lettuce, 30 g Rocket (arugula), 4 Cherry tomatoes, 1 Carrot, 1 tablespoon Fresh dill and the flaked cooked salmon. Fold up and serve.
If you want crispy and charred edges on the salmon, then you could put it under the grill (broiler) for a couple of minutes to finish it off.
If you were making lots of wraps, then bake a side of salmon and flake it up to add to wraps.
Swap the seasoning for your favourite spice blend. Mexican and Cajun work well.