Double Lemon Pepper Salmon Pita Pockets

• 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.