Clean Salmon Caesar Pita Pockets

PREP: 20 minutes | COOK: 6-10 minutes | YIELD: 4 servings

Salmon? Yum! Caesar? Double yum! Pita pockets? Now we’re talking. This simple dish has it all in a handy, portable pocket. Yum, yum, yum!


½ cup (120 ml) plain, low-fat yogurt

1 large clove garlic

¼ tsp (1.25 ml) anchovy paste or minced anchovy

1 handful basil leaves

1 Tbsp (15 ml) Dijon mustard

1 Tbsp (15 ml) fresh lemon juice

Dash hot sauce, such as Tabasco

Pinch each sea salt and freshly ground black pepper

1 tsp (5 ml) extra virgin olive oil

4 x 4-oz (113 g) wild salmon filets, skin and pin bones removed

Pinch each sea salt and freshly ground black pepper

4 whole wheat pitas, halved to create pockets

4 cups (950 ml) romaine lettuce, cut into 1-inch pieces 2 to

3 tomatoes, sliced

Add all dressing ingredients to a food processor or blender and whirl until thoroughly blended. Transfer to a bowl or container and set aside. You will have extra dressing, which will keep in the fridge for up to one week.

Heat olive oil in a large nonstick skillet on medium high. Season salmon with a pinch of salt and pepper and place in skillet. Cook for about 3 minutes on each side for medium-rare to medium, or longer for more well done. Salmon that is left a little pink in the center (medium-rare to medium) will be more moist and tender and is safe to eat, but cook to your desired doneness. When salmon is finished cooking, remove and transfer to a cutting board.

Stuff pita pockets with romaine and tomato slices. Cut salmon filets in half, and nestle them into pitas. Drizzle 1 to 2 Tbsp (15 to 30 ml) dressing into each pita pocket. Serve immediately.


Sandwiches can be made ahead of time, but wait to drizzle them with dressing until just before eating.


Calories: 394 | Calories from Fat: 159 | Protein: 32 g | Carbs: 45 g | Total Fat: 11 g | Saturated Fat: 2 g | Trans Fat: 0 g | Fiber: 7 g | Sodium: 410 mg | Cholesterol: 64 mg