Time: 25 minutes
For Citrus Herb Salmon:
1 lb sockeye salmon, cut in 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)
For Cucumber Avocado salad:
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
For Pita Pockets
2 cups arugula, baby spinach or your favorite fresh greens
4 Toufayan Garlic Pita Pockets
1.) Preheat oven to 450°. 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.
2.) Bake salmon for approximately 10-12 minutes.
3.) 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!
4.) 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.
5.) 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 :).