Name: Grilled Salmon Greek Pitas
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Fresh or frozen skinless salmon fillet - 1 (1 pound); Reynolds Wrap® Heavy Duty Aluminum Foil - 1 (1 pound); Red onion, thinly sliced - 1 small; Olive oil - 1 tablespoon; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Lemon, thinly sliced - 1; Greek pita flatbreads - 6; Chopped romaine lettuce - 2 cups; Fresh cherry or grape tomatoes, quartered - 1 cup; Plain Greek yogurt - 1 (5.3 ounce) container; Snipped fresh basil - 1 tablespoon; Snipped fresh dill weed - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Salmon Greek Pitas

1. Fresh or frozen skinless salmon fillet - 1 (1 pound)

2. Reynolds Wrap® Heavy Duty Aluminum Foil - 1 (1 pound)

3. Red onion, thinly sliced - 1 small

4. Olive oil - 1 tablespoon

5. Salt - ¼ teaspoon

6. Ground black pepper - ¼ teaspoon

7. Lemon, thinly sliced - 1

8. Greek pita flatbreads - 6

9. Chopped romaine lettuce - 2 cups

10. Fresh cherry or grape tomatoes, quartered - 1 cup

11. Plain Greek yogurt - 1 (5.3 ounce) container

12. Snipped fresh basil - 1 tablespoon

13. Snipped fresh dill weed - 1 tablespoon

How to cook deliciously - Grilled Salmon Greek Pitas

1. Stage

Thaw fish if frozen. Rinse and pat dry with paper towels. Preheat grill to medium-high.

2. Stage

Tear off an 18x18-inch sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Place onion in the center of the sheet. Top with salmon. Drizzle with the olive oil and sprinkle with the salt and black pepper. Top with lemon slices. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside.

3. Stage

Stack flatbreads; wrap tightly in heavy duty aluminum foil.

4. Stage

Grill salmon packet over medium-high heat in covered grill 12 to 14 minutes or until fish begins to flake when tested with a fork and vegetables are tender.

5. Stage

Add the flatbread packet to the grill for the last 5 minutes of cooking to warm through, turning once. Remove all from grill.

6. Stage

Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Then open top of foil. Discard lemon slices. Use two forks to pull the salmon apart into chunks.

7. Stage

Assemble sandwiches by topping pita with the salmon, onions, lettuce, and tomatoes. Fold in half to serve. In a small bowl, mix together the yogurt, basil, and dill. Serve over pita sandwiches.