Ingredients
4 whole wheat pita pockets
1 (6 oz) salmon fillet
1/2 cup thinly sliced cucumber
1/2 cup diced tomatoes
1/4 cup red onion slices (peeled)
1/4 cup crumbled feta cheese
1 tbsp fresh dill, chopped
1 lemon (zest and juice)
2 tbsp olive oil
Salt and pepper to taste
Instructions
Preheat skillet over medium-high. Pat salmon dry; season with salt and pepper. Cook 3-4 minutes per side until flaky. Squeeze lemon juice over cooked salmon. Toast pita in oven or directly in skillet.
Combine cucumber, tomatoes, red onion, and dill in a bowl. Toss with olive oil, lemon zest, salt, and pepper to make a tzatziki-free relish.
Fill pita with salmon, relish, and feta. Drizzle with remaining lemon juice from salmon plate.
Notes
Use olive oil for smoky flavor instead of rendered pork fat
Replace feta with vegan cheese if desired
Store assembled wraps in air-tight container for up to 2 days
- Prep Time: 15
- Cook Time: 15
- Category: Mediterranean Basics
- Method: Pan-searing
- Cuisine: Mediterranean
- Diet: Halal
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 3g
- Sodium: 5g
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 120mg