Ingredients

Salmon marinade:

• 1 teaspoon chopped oregano leaves
• 1 1/2 teaspoons garlic paste (1 large clove with pinch kosher salt, mashed into paste)
• 1/2 teaspoon freshly cracked black pepper
• 1 1/2 tablespoons grapeseed oil
• 1/4 teaspoon hot pepper flakes
• 1/2 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 4 (6-ounce) fresh skinless salmon fillets, (wild preferred)
• 4 pita breads
• Tomatoes and Onions, recipe follows
• Cucumber Dill Sauce, recipe follows
• 1 cup shredded iceberg lettuce, optional

Directions

Tomatoes and Onions:

• 3 cups seeded and diced tomatoes
• 3/4 cup quartered and thinly sliced red onion
• 1 teaspoon garlic paste (1 large clove with pinch kosher salt, mashed into paste)
• 1 teaspoon white balsamic vinegar
• 1/2 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon chopped oregano leaves
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon kosher salt
• 1 1/2 tablespoons grapeseed oil

Cucumber Dill Sauce:

• 1 cup Greek yogurt
• 1 1/2 cups peeled, seeded, finely diced English cucumber
• 1 1/2 tablespoons chopped fresh dill
• 1 1/2 tablespoons minced garlic
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon kosher salt