Herbed Salmon Pita Pockets This is the kind of meal you feel good about after eating. The fresh and tasty flavors will be satisfying and the nutrition is undeniable. Total Time 45 minutes Servings 6 servings Ingredients Share 2 (2.5 oz) pouches Chicken of the Sea® Pink Salmon, Skinless & Boneless1/3 cup plain panko bread crumbs (or 1/4 cup plain traditional bread crumbs)1/4 cup chopped fresh parsley leaves2 Tablespoons chopped fresh dill2 green onions, finely chopped2 garlic cloves, mincedJuice of 1 lemon3 Tablespoons plain 2% Greek yogurt 1 large egg1/4 teaspoon saltblack pepper, to taste3 (6-inch) pita pockets (white or whole wheat), cut in half2 cups mixed greens or any lettuce you like1/2 medium cucumber, very thinly sliced1/2 cup cherry tomatoes, quartered1/2 cup crumbled feta cheeseYogurt Dill Sauce1/2 cup plain 2% Greek yogurt1/2 teaspoon garlic powder1/4 teaspoon salt1 Tablespoon fresh lemon juice1 Tablespoon finely chopped fresh dill1 Tablespoon finely chopped fresh flat-leaf parsley Instructions Preheat the oven to 400°F. Line a baking sheet pan with parchment paper or aluminum foil.In a large bowl, combine the salmon, panko bread crumbs, parsley, dill, green onion, garlic, lemon juice, Greek yogurt, egg, salt, and pepper. Mix well. Form the mixture into 12 small patties (scoop ¼ cup salmon mixture into your hands, form a ball, and then slightly flatten into a patty shape). Place on the prepared baking sheet pan and bake until they appear dry on the outside and slightly puffed, 16 to 18 minutes.While the salmon patties cook, make the yogurt dill sauce. In a small bowl, stir together the Greek yogurt, garlic powder, salt, lemon juice, dill, and parsley.Assemble the pita pockets: spread some of the yogurt dill sauce inside each of the 6 pita pocket halves then stuff each half with lettuce, tomato, sliced cucumber, 2 salmon patties, and crumbled feta cheese. Serve! In this Recipe: Alaskan Pink Salmon