Citrus Herb Salmon with Cucumber Avocado Salad

July 26, 2017
|By TOUFAYAN BAKERIES
Category, , Cuisine,

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

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46 salmon pita
Yields1 Serving
 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
1

Preheat oven to 450 degrees F.

2

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

3

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.

4

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.

5

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

6

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

7

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

8

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.

9

Enjoy with your favorite fresh fruit and make frequently

Ingredients

 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

Directions

1

Preheat oven to 450 degrees F.

2

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

3

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.

4

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.

5

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

6

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

7

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

8

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.

9

Enjoy with your favorite fresh fruit and make frequently

Notes

Citrus Herb Salmon with Cucumber Avocado Salad
IngredientsDirections