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.