Salmon Pitas with Celery Heart Salad
Elevate your weeknight dinner game with these flavorful Salmon Pitas with Celery Heart Salad, a vibrant and wholesome meal packed with bold flavors and fresh ingredients. Perfectly roasted salmon, seasoned with smoked paprika and a hint of lemon, is paired with a crisp celery heart salad tossed in a tangy red wine vinegar dressing. The creamy, garlicky Greek yogurt sauce adds a refreshing layer of flavor, making each bite irresistible. Wrapped in warm, soft pita bread, this dish is not only quick to prepare—ready in just 25 minutes—but also an excellent choice for a balanced, Mediterranean-inspired meal. Ideal for busy weeknights or a healthy take on lunch, these salmon pitas will delight your taste buds while keeping things light and satisfying!
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Recipe Information
Ingredients
- 2 pieces (6 ounces each) Salmon fillets
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Fresh lemon juice
- 4 pieces Pita bread
- 2 pieces Celery hearts
- 0.5 small (thinly sliced) Red onion
- 0.25 cup (chopped) Fresh parsley
- 0.5 cup Plain Greek yogurt
- 1 clove (minced) Garlic
- 1 teaspoon Honey
- 1 tablespoon Red wine vinegar
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the salmon fillets on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt, black pepper, and smoked paprika. Roast in the oven for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is cooking, prepare the celery heart salad. Thinly slice the celery hearts and place them in a large bowl. Add the thinly sliced red onion and chopped parsley.
In a small bowl, whisk together the remaining 1 tablespoon olive oil, red wine vinegar, honey, and a pinch of salt. Pour the dressing over the celery mixture and toss until well combined. Set aside.
In another small bowl, prepare the yogurt sauce by combining the Greek yogurt, minced garlic, fresh lemon juice, and a pinch of salt. Mix until smooth and creamy.
Warm the pita bread in a dry skillet over medium heat for about 30 seconds per side, or until soft and pliable.
To assemble, flake the roasted salmon into bite-sized pieces. Spread a generous layer of yogurt sauce inside each pita bread, then layer with flaked salmon and a scoop of the celery heart salad.
Serve immediately and enjoy your Salmon Pitas with Celery Heart Salad!
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 3712 mg | 161% | |
| Total Carbohydrate | 150.8 g | 55% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 21.5 g | ||
| Protein | 107.5 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1071 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
