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Citrus Herb Salmon with Cucumber Avocado Salad

The citrus is real! The Sockeye Salmons flavors are enhanced further when paired with the cucumber avocado salad. Recipe courtesy of

Citrus Herb Salmon with Cucumber Avocado Salad

 1 lb sockeye salmon
 pita (cut into 4 pieces)
 4 tsp olive or avocado oil
 2 tsp dried oregano
 1/2 tsp of freshly cracked sea salt
 3/4 tsp of freshly cracked black pepper
 1 large lemon, halved (reserve one half for juicing and create 4 thin slices from the other half)
 1 cup chopped English cucumber
 1 medium size avocado, sliced in half and pit removed
 1/4 cup chopped onion
 1/3 cup chopped cilantro
 Juice of 1/2 large lemon
 1/4 tsp fresh cracked sea salt
 2 cups arugula, baby spinach or your favorite fresh greens
 4 Toufayan Garlic Pita Pockets

Preheat oven to 450 degrees F.


Place salmon pieces skin side down on a foil lined baking sheet.


Drizzle approximately 1 tsp of oil on each filet followed then sprinkle with oregano, salt, pepper and top with lemon slice. Bake salmon for approximately 10-12 minutes.


While salmon is baking, chop the veggies. Once chopped, place all the salad ingredients (cucumber, avocado, onion, cilantro, lemon juice and salt) together in a medium size bowl.


Begin to mash the avocado in with the other ingredients until well incorporated. The consistency will be similar to a chunky guacamole!


Remove salmon from oven and let cool for 2-3 minutes.


Using a fork, begin to tear pieces away from the skin until you have bite-sized pieces of salmon.


Cut 4 pita pockets in half. Evenly divide the arugula or other greens and stuff in each pita half, followed by salmon pieces and cucumber avocado salad.


Enjoy with your favorite fresh fruit and make frequently

Nutrition Facts

Serving Size 4 Servings