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Grilled Salmon Pitas with Yogurt Sauce and Tomato-Onion Salad

Three Stars Guiding Stars
  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    10 minutes


This recipe was adapted for fresh from chef Ric Orlando.
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. paprika
Salt and pepper
3 Tbsp. lemon juice
2 tsp. extra-virgin olive oil
4 (6-oz.) skinless salmon fillets
1/2 cup hummus
1/2 cup plain yogurt
2 Tbsp. water
1 garlic clove, minced
2 tomatoes, cored and sliced
1 small onion, quartered and sliced thin lengthwise
1/4 cup pitted Kalamata olives, sliced
1/4 cup chopped fresh mint
4 whole-wheat pita breads
Grilled Salmon Pitas with Yogurt Sauce and Tomato-Onion Salad


1. Combine spices and 1 teaspoon each salt and pepper in a small bowl. In a separate bowl, combine 1 tablespoon lemon juice and the oil and brush all over salmon; coat fillets evenly with spice mixture and set aside.
2. Whisk hummus, yogurt, water, 1 tablespoon lemon juice, and garlic in a small bowl and set aside. In a medium bowl, toss together tomatoes, onion, olives, mint, and remaining 1 tablespoon lemon juice; season with salt and pepper to taste and set aside.
3. Heat grill to medium-high, then clean and oil grates. Grill salmon until browned, 3 to 5 minutes. Using a metal spatula, flip salmon and continue to grill until cooked through, 3 to 5 more minutes; transfer to a plate.
4. Arrange pitas on grill and cook until warmed through, about 1 minute. Slice 1" off of the top of each pita, then fill evenly with salmon and tomato salad. Drizzle pitas generously with yogurt sauce and serve.
Source: Hannaford fresh Magazine, July - August 2018


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 570 kcal (28%)
Calories from Fat 198 kcal (0%)
Total Fat 22 g (33%)
Saturated Fat 4 g (17%)
Cholesterol 100 mg (33%)
Sodium 1260 mg (52%)
Total Carbohydrates 50 g (16%)
Dietary Fiber 9 g (36%)
Protein 45 g (75%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a