Grilled Salmon Greek Pitas Recipe

Name: Grilled Salmon Greek Pitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 pound) fresh or frozen skinless salmon fillet; Reynolds Wrap(R) Heavy Duty Aluminum Foil; 1 small red onion, thinly sliced; 1 tablespoon olive oil; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1 lemon, thinly sliced; 6 Greek pita flatbreads; 2 cups chopped romaine lettuce; 1 cup fresh cherry or grape tomatoes, quartered; 1 (5.3 ounce) container plain Greek yogurt; 1 tablespoon snipped fresh basil; 1 tablespoon snipped fresh dill weed

Servings: persons

1 (1 pound) fresh or frozen skinless salmon fillet
Reynolds Wrap(R) Heavy Duty Aluminum Foil
1 small red onion, thinly sliced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 lemon, thinly sliced
6 Greek pita flatbreads
2 cups chopped romaine lettuce
1 cup fresh cherry or grape tomatoes, quartered
1 (5.3 ounce) container plain Greek yogurt
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh dill weed

1
Thaw fish if frozen. Rinse and pat dry with paper towels. Preheat grill to medium-high.
2
Tear off an 18x18-inch sheet of Reynolds Wrap(R) Heavy Duty Aluminum Foil. Place onion in the center of the sheet. Top with salmon. Drizzle with the olive oil and sprinkle with the salt and black pepper. Top with lemon slices. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside.
3
Stack flatbreads; wrap tightly in heavy duty aluminum foil.
4
Grill salmon packet over medium-high heat in covered grill 12 to 14 minutes or until fish begins to flake when tested with a fork and vegetables are tender.
5
Add the flatbread packet to the grill for the last 5 minutes of cooking to warm through, turning once. Remove all from grill.
6
Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Then open top of foil. Discard lemon slices. Use two forks to pull the salmon apart into chunks.
7
Assemble sandwiches by topping pita with the salmon, onions, lettuce, and tomatoes. Fold in half to serve. In a small bowl, mix together the yogurt, basil, and dill. Serve over pita sandwiches.

137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (1 pound) fresh or frozen skinless salmon fillet, Reynolds Wrap(R) Heavy Duty Aluminum Foil, 1 small red onion, thinly sliced, 1 tablespoon olive oil, and more.

Yes, Grilled Salmon Greek Pitas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Salmon Greek Pitas

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