Double Lemon Pepper Salmon Pita Pockets
with Cucumber Salad & Garlic Yoghurt
- Milk
- Fish
- Wheat
- Gluten
- Crustaceans
- May contain traces of allergens
- Mollusc
- Milk
Perfectly seasoned lemon pepper salmon, a crisp cucumber and carrot ribbon salad and a creamy garlic yoghurt sauce, come together to create another unforgettable pita pocket meal. This light yet satisfying dish combines zesty flavours and a refreshing crunch in every bite!
Ingredients
1
red onion
1
carrot
1
cucumber
1 clove
garlic
1 packet
Greek-style yoghurt
(Contains: Milk;)
2 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 sachet
lemon pepper seasoning
1 packet
mixed salad leaves
2
Pita Bread
(Contains: Wheat, Gluten; May be present: Milk.)
Not included in your delivery
olive oil
¼ cup
white wine vinegar
1 tbs
honey
Utensils
Cooking Steps
• Thinly slice red onion. • In a large bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
• Meanwhile, using a vegetable peeler, peel carrot into ribbons. • Thinly slice cucumber into half-moons. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat, until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel. In a medium bowl, combine salmon, lemon pepper seasoning, a drizzle of olive oil and a pinch of salt. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. (Cook in batches if your pan is getting crowded.) • Transfer to a plate. Flake salmon into bite-sized chunks.
TIP: Patting the skin dry helps it crisp up in the pan!
• Drain pickled onion, and return to bowl, reserving a splash of pickling liquid for the salad. • Add carrot, cucumber, mixed salad leaves, a splash of the pickling liquid and a drizzle of olive oil. Toss to combine and season to taste. • Heat pita bread in a sandwich press for 30 seconds, until warmed through.
• Halve pita bread and spread with garlic yoghurt. Fill with some cucumber salad and lemon pepper salmon. Drizzle with the honey. • Serve with remaining salad. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers enjoyed the lovely lemony flavour and praised the quality of the salmon, though some found the garlic yoghurt sauce divisive.
- Ease of prep: Many found this recipe easy to cook with minimal clean-up, perfect for a quick lunch or dinner.
- Suggestions: Some found it tricky to fill the pitas; try serving deconstructed with pita on the side or using garlic mayo instead of yoghurt.
- Portions: Several mentioned having excess salad; consider reducing the salad quantity or offering alternative side options.
- Serving: Warm the pita bread before serving to enhance taste and texture, as some found cold pitas less appealing.
