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Grilled Salmon Greek Pitas
Grilled Salmon Greek Pitas
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Prep Time:
20 minutes
Cook Time:
14 minutes
Total Time:
34 minutes
Create a tasty grilled salmon pita with crisp lettuce, onion, and a side of creamy yogurt dip for a refreshing summer meal.
Ingredients:
  • 1 (1 pound) fresh or frozen skinless salmon fillet
  • Reynolds Wrap® Heavy Duty Aluminum Foil
  • 1 small red onion, thinly sliced
  • 1 tablespoon olive oil
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 1 lemon, thinly sliced
  • 6 Greek pita flatbreads
  • 2 cups chopped romaine lettuce
  • 1 cup fresh cherry or grape tomatoes, quartered
  • 1 (5.3 ounce) container plain Greek yogurt
  • 1 tablespoon snipped fresh basil
  • 1 tablespoon snipped fresh dill weed
Instructions:
  • If the fish is frozen, gently thaw it. Rinse the fish and pat it dry with paper towels. Preheat the grill to medium-high temperature.
  • Begin by tearing a generous 18x18-inch sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Arrange the onion in the center of the foil followed by the salmon. Drizzle with the olive oil and season with salt and black pepper. Place lemon slices on top. Carefully bring up the sides of the foil and double-fold the top and ends to create a sealed packet, ensuring ample space for heat circulation inside.
  • Wrap the stacked flatbreads tightly in heavy-duty aluminum foil.
  • Grill the salmon packet on a covered grill over medium-high heat for 12 to 14 minutes, or until the fish flakes easily with a fork and the vegetables are tender.
  • Place the flatbread packet on the grill for the final 5 minutes of cooking to quickly warm up, remembering to flip it once. Then, take everything off the grill.
  • Carefully open packets by cutting along the top folds with a sharp knife to release the steam. Then unwrap the foil and remove the lemon slices. Use two forks to shred the salmon into chunks.
  • Place smoked salmon, thinly sliced onions, crisp lettuce, and juicy tomatoes on pita bread. Fold in half for a satisfying presentation. Combine creamy yogurt with fragrant basil and dill in a bowl. Drizzle over the pita sandwiches for a burst of flavor.

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