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–+ servings

Mint Yogurt Salmon Stuffed Pita with Tomatoes

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Indulge in a delightful combination of flavors with this warm stuffed pita brimming with tender salmon, fresh tomatoes, and nutritious kale, all enveloped in a refreshing mint yogurt sauce. This dish is perfect for a light meal, and it encourages creativity; feel free to add your favorite veggies! Serve it cut in half alongside a crisp salad and a bright lemon wedge for that extra zing. It’s easy, healthy, and incredibly satisfying—let’s get cooking!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2
Course: Low-Sugar-Diabetic-Friendly Foo
Cuisine: Global
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g salmon fillet, cooked and flaked
  • 2 whole wheat pitas
  • 100 g cherry tomatoes, halved
  • 50 g kale, finely chopped
  • 100 g Greek yogurt
  • 1 tbsp fresh mint, chopped
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • Salt
  • pepper to taste
  • Extra mint leaves for garnish optional
  • Mixed salad greens for the side optional

Equipment

  • Heatproof mixing bowl
  • Deep frying pan or pot
  • Chef's knife
  • Cookie scoop or spoon

Method
 

  1. In a mixing bowl, combine the Greek yogurt, chopped mint, lemon juice, garlic powder, salt, and pepper to create the mint yogurt sauce. Set aside.
  2. In a frying pan over medium heat, add the cooked salmon, chopped kale, and halved cherry tomatoes. Cook for about 5-7 minutes until the kale is wilted and the tomatoes are warm.
  3. Carefully cut each whole wheat pita in half. Gently open the pockets.
  4. Fill each pita half with the salmon mixture. Drizzle with the mint yogurt sauce generously.
  5. Serve the stuffed pitas with a simple side salad and a wedge of lemon on the side for squeezing over the top.

Nutrition

Calories: 380kcalCarbohydrates: 40gProtein: 30gFat: 10gSodium: 540mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 120mgIron: 2mg

Notes

Feel free to get creative with this recipe! You can swap out the salmon for grilled chicken or chickpeas for a vegetarian option. The mint yogurt sauce is versatile, too; try adding a pinch of cayenne for a spicy kick! If you have leftovers, store the components separately in airtight containers in the fridge for up to 2 days. Just reheat the salmon and kale mixture lightly before serving again! Enjoy this dish, knowing you’re treating yourself to a healthy yet delicious meal!

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