Prep: 20 minutes
Cook: 6 – 10 minutes
Yield: 4 salmon pita sandwiches


Clean Herbed Caesar Dressing: (Yield: about ¾ cup; you will have extra dressing)

  • ½ cup plain, lowfat yogurt
  • 1 large clove garlic
  • ¼ tsp anchovy paste or minced anchovy
  • 1 handful basil leaves
  • 1 Tbsp Dijon mustard
  • 1 Tbsp fresh lemon juice
  • Dash hot sauce, such as Tobasco
  • Pinch sea salt and freshly ground black pepper
  • 4 – 4 oz wild salmon filets, skin and pin bones removed
  • 1 tsp extra virgin olive oil
  • Pinch sea salt and freshly ground black pepper
  • 4 whole wheat pitas, halved to create “pockets”
  • 4 cups romaine lettuce, cut into 1-inch pieces
  • 2-3 tomatoes, sliced


  1. Add all Caesar Dressing ingredients to a food processor or blender and whirl until thoroughly blended. Transfer to a bowl or container and set aside. You will have extra dressing, which will keep in the fridge for up to 1 week.
  2. Heat the extra virgin olive oil in a large nonstick skillet over medium high heat. Season the salmon with a pinch of salt and pepper and place in the skillet. Cook 3 minutes on each side for medium rare to medium, or longer for more well done. Salmon that is left a little pink in the center (medium rare to medium) will be more moist and tender and is safe to eat, but cook to your desired doneness. When salmon is done cooking, remove and transfer to a cutting board.
  3. Stuff the pita pockets with tomato slices and romaine. Cut the salmon filets in half, and nestle them into the pitas. Drizzle 1 to 2 Tbsp of the Caesar Dressing in each pita pocket. Serve immediately. Can be made ahead of time, but wait to drizzle the dressing until just before eating.