Ingredients
Scale
- 1 pound boneless salmon fillet
- 1 lemon, halved
- 1 teaspoon olive oil
- 4 whole-wheat pitas or 4 slices flatbread
- Store-bought tzatziki or cucumber-dill sauce
- 1 cup baby spinach, torn
- ½ cup cherry or grape tomatoes, halved
- ¼ cup pitted Kalamata olives, halved or sliced
- Feta cheese, for garnish (optional)
- Salt and pepper, to taste
Instructions
- Soak cedar plank in water for an hour.
- Season salmon with juice from half of lemon, olive oil, and salt and pepper. Set aside while plank soaks. Cut other half of lemon into thin slices.
- Heat grill to medium-high, close lid. While grill is heating, place salmon on cedar plank and top with remaining lemon slices. Place plank on grill, directly over heat, for 3-4 minutes, until plank starts to char.
- Using tongs, transfer plank to indirect heat on side of grill; cover grill and cook for 12-15 minutes or until salmon is cooked. Warm pitas or flatbreads on grill, about 1-2 minutes per side.
- Place warmed pitas or flatbreads on plates. Spread tzatziki sauce over each pita/flatbread, cover each with baby spinach, tomatoes and olives, and top each with salmon. Garnish with feta, if desired. Fold and enjoy.
- Prep Time: 60
- Cook Time: 20
- Category: Salmon