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1
In a small, oven-safe dish, make a bed of sliced onions to rest under the salmon.
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2
Season the salmon filets liberally on all sides with the Greek seasoning, and place skin-side down (if the skin is removed, this is the side with the gray ?bloodline?).
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3
Arrange the sliced lemon, and oregano sprigs on top of the fish.
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4
Pour the olive oil over the fish, allowing it to coat the onions at the bottom of the pan.
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5
Let stand 15-20 minutes at room temperature.
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6
Preheat oven to 400 degrees F.
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7
As oven preheats, make the minted creamy cucumbers.
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8
Mix the cucumbers and salt in a colander or strainer, over the sink or a bowl.
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9
Let stand 10-15 minutes.
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10
Squeeze gently, and blot dry on paper towels, or tea cloth.
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11
While the cucumbers are soaking, combine the lemon juice, mint, garlic, onion and yogurt in a medium bowl.
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12
Next, stir in the strained cucumbers.
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13
Add Greek seasoning to taste.
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14
Place aside in refrigerator while the salmon cooks.
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15
Place the dish with the salmon on the bottom rack of the oven.
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16
Allow to bake until the salmon is just fully cooked, approximately 15-20 minutes.
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17
Fully cooked salmon is opaque, and firm when squeezed gently from the sides.
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18
Remove salmon from the oven, turn the oven off, and place the pita directly on the rack in the still-warm oven.
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19
Allow the salmon to rest for about 5 minutes while the pita warms.
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20
Remove and discard the lemon and oregano from the top of the salmon.
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21
Place the salmon on one side of the plate, and top with some of the cooked onions.
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22
Place a mound of cucumbers next to the salmon.
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23
Cut the pita into eight slices and arrange next to the salmon and cucumbers.
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24
Or enjoy as a sandwich: Cut the pita in half to form two pockets, fill each half with layers of large flaked chunks of salmon, onions, and minted cucumbers.
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25
Enjoy!
