Salmon and Kalamata olive sandwiches
2
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
In only 15 minutes these fast and flavorful pita sandwiches come together, no cooking requires. Rich with texture, this sandwich also features zesty, minty, creamy and briny flavors. Using the canned salmon cuts cook time and means the ingredients are easily kept on-hand. Be sure to choose salmon packed in water and not in oil. Super portable, this sandwich makes for a great lunch on-the-go. If you’d like, you can serve the salmon salad on top of arugula, baby kale, or spinach instead of turning it into a sandwich.
Ingredients
Canned salmon
7½ oz, drained, water-packed, drained and flaked
Cucumber
½ cup(s), peeled, seeded, and chopped
Red onion
¼ cup(s), chopped
Olives
8 olive(s), large, Kalamata variety, pitted, chopped
Plain fat free Greek yogurt
3 Tbsp
Fresh mint leaves
2 Tbsp, chopped
Lime
½ medium, finely grated zest and juice
Hot pepper sauce
¼ tsp
Whole wheat pita
4 oz, halved (four 1-oz pitas)
Lettuce
4 leaf/leaves, large, red leaf, halved
Plum tomato
2 medium, sliced
Instructions
1
Stir together salmon, cucumber, onion, olives, yogurt, mint, lime zest and juice, and pepper sauce in medium bowl.
2
Fill pita halves evenly with lettuce, salmon salad, and tomatoes.
3
Serving size: 2 filled pita halves
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