Serves 2 to 4
Prep Time 15 minutes
Cook Time 10 minutes

1 cup plain Greek yogurt
3/4 cup chopped Roma tomatoes
3/4 cup chopped English cucumber
1 chopped garlic clove or 1/4 teaspoon garlic powder
1 Tablespoon fresh dill (or 1 teaspoon dried dill)
Salt and pepper, if desired, to taste
1 egg
1/4 cup regular or low-fat sour cream
1-1/2 teaspoons lemon pepper seasoning
1/2 cup chopped Kalamata olives, if desired
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional-pack Alaska salmon or 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained
1/4 cup garlic-and-herbs dry breadcrumbs
2 Tablespoons olive oil
2 cups fresh mixed greens or spinach
4 halves of pita bread, kept warm


In a small bowl, stir together the yogurt, tomatoes, cucumber, garlic and dill.  Season with salt and pepper, if desired, to taste.  Cover and refrigerate.

In a medium bowl, whisk egg.  Add sour cream, lemon pepper and olives; mix well.  Mix in drained salmon, then breadcrumbs.  Shape into 4 patties.  Add olive oil to a nonstick skillet, then heat over medium-high heat.  Gently add salmon patties; cook about 3 minutes per side until crisp and deep golden brown. 

To serve, add about 1/2 cup greens, a salmon burger and 1/2 cup sauce into each warm pita half. 

Recipe by Ryan and Sara Hall
Recommended side dish: Creamed Spinach with Crispy Topping