Drain the canned salmon and remove any large bones, if desired.
Combine salmon, mayo, chopped spinach, lemon juice, pumpkin seeds, and a pinch of salt and pepper in a mixing bowl. Mix well.
Spoon the salmon mixture evenly into four butter lettuce leaves to create cups.
Serve immediately or refrigerate until ready to eat.
Notes
No salmon: Use canned tuna, sardines, or chicken
Leftovers: Store half of the salmon mixture in the refrigerator for lunch the next day.
More Carbs: Use bread or crackers instead of lettuce leaves
