Quick, flavorful, and satisfying, these Pan-Fried Salmon Pita Wraps are perfect for a casual lunch or a light dinner. Juicy, golden-crusted salmon fillets paired with fresh veggies and a tangy yogurt sauce make for a delicious combination. This recipe is simple to prepare yet feels gourmet, offering a fresh twist on classic pita wraps. Whether you’re cooking for yourself or hosting friends, these wraps are guaranteed to impress.
Servings and Macros
- Servings: 4
- Macros per serving:
- Calories: 350
- Protein: 25g
- Fat: 14g
- Carbohydrates: 30g
- Fiber: 5g
- Sugars: 3g
Ingredients and Health Benefits
Health Benefits
- Salmon: A rich source of omega-3 fatty acids and high-quality protein, promoting heart and brain health.
- Whole Wheat Pita: Adds fiber and complex carbohydrates for sustained energy.
- Cucumber and Tomato: Low in calories and high in vitamins and antioxidants, they provide hydration and crunch.
- Greek Yogurt: A protein-packed base for the sauce that supports gut health.
- Lemon Juice: High in vitamin C, it brightens the flavors and boosts immunity.
Ingredients
For the Salmon:
- 4 salmon fillets (4-6 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Yogurt Sauce:
- 1 cup Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1 tablespoon fresh dill, chopped (optional)
- Salt and pepper to taste
For the Wraps:
- 4 whole wheat pitas
- 1 cup shredded lettuce
- 1/2 cup cucumber, thinly sliced
- 1/2 cup cherry tomatoes, halved
- Optional: Crumbled feta cheese for garnish
Recipe Instructions
- Prepare the Yogurt Sauce:
- In a small bowl, combine Greek yogurt, lemon juice, minced garlic, dill (if using), salt, and pepper.
- Mix well and refrigerate until ready to use.
- Cook the Salmon:
- Pat the salmon fillets dry with a paper towel.
- Season both sides with smoked paprika, garlic powder, salt, and pepper.
- Heat olive oil in a non-stick skillet over medium-high heat.
- Add the salmon fillets, skin-side down if applicable, and cook for 3-4 minutes per side, or until golden and flaky.
- Remove from the skillet and set aside.
- Prepare the Pitas:
- Warm the pitas in a dry skillet or microwave for a few seconds until pliable.
- Assemble the Wraps:
- Spread a generous spoonful of yogurt sauce on each pita.
- Add shredded lettuce, cucumber slices, and cherry tomatoes.
- Top with a salmon fillet, breaking it into smaller pieces if needed.
- Sprinkle with crumbled feta if desired.
- Serve:
- Fold or roll the pitas into wraps and serve immediately.
Pairing Recommendations
Pair these Pan-Fried Salmon Pita Wraps with these refreshing beverages:
- Wine: A crisp Sauvignon Blanc or a light Pinot Grigio complements the tangy and fresh flavors.
- Beer: A citrusy wheat beer or a light lager pairs well with the smoky salmon and creamy sauce.
- Non-Alcoholic: Sparkling water with a splash of lemon and a few cucumber slices for a refreshing touch.
- Cocktail Alternative: A virgin cucumber cooler made with muddled cucumber, mint, lime, and soda water.
These Pan-Fried Salmon Pita Wraps are a fresh and flavorful way to enjoy a quick, nutritious meal. Easy to customize and packed with wholesome ingredients, they’re perfect for any occasion. Enjoy!
