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.
Ingredients
- 2 (2.5 oz) pouches Chicken of the Sea® Pink Salmon, Skinless & Boneless
- 1/3 cup plain panko bread crumbs (or 1/4 cup plain traditional bread crumbs)
- 1/4 cup chopped fresh parsley leaves
- 2 Tablespoons chopped fresh dill
- 2 green onions, finely chopped
- 2 garlic cloves, minced
- Juice of 1 lemon
- 3 Tablespoons plain 2% Greek yogurt
- 1 large egg
- 1/4 teaspoon salt
- black pepper, to taste
- 3 (6-inch) pita pockets (white or whole wheat), cut in half
- 2 cups mixed greens or any lettuce you like
- 1/2 medium cucumber, very thinly sliced
- 1/2 cup cherry tomatoes, quartered
- 1/2 cup crumbled feta cheese
Yogurt Dill Sauce
- 1/2 cup plain 2% Greek yogurt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon finely chopped fresh dill
- 1 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!
