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