1 lb. boneless salmon ﬁllet
1 lemon, halved
1 teaspoon olive oil
4, 4-inch whole wheat pitas, or 4 slices whole grain ﬂatbread
4 tablespoons 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)
- 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 think 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 plant starts to char.
- Using tongs, transfer plank to indirect hear 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, cover each with baby spinach, tomatoes and olives, and top each with salmon. Garnish with feta, if desired. Fold and enjoy.
Total Fat: 20g
Saturated Fat: 4.5g
Total Sugar: 3g (Added Sugar: 0g)