1 tsp Red palm fruit oil (sustainably farmed)
2 Wild-caught king (or sockeye salmon fillet)
1/4 tsp Sea salt
1/8 tsp Ground black pepper
1/2 Ripe avocado (sliced)
1 tbsp Chopped basil
3 tbsp Lemon-Dijon vinaigrette
2 Rice wraps

Heat the oil in a medium nonstick skillet over medium-high heat.

Season the salmon with salt and pepper and add to the skillet and cook until fish flakes easily with a fork, about 5 minutes per side.

Meanwhile, combine the avocado and basil in a small bowl.

Place a rice wrap on each of two plates.

Top each wrap with 1 salmon fillet and the avocado mixture.

Drizzle the vinaigrette over the top of each and serve warm or at room temperature.