Simple yet delicious stuffed pita bread pockets, filled with lemony baked salmon, creamy avocado and heaps of spinach! This Healthy Low Carb Pita Pockets recipe makes for a tasty lunch, that can be served warm or cold!
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Inspiration
I rarely have to grab something to eat on the go, but one of my favourite things to eat when on the go is Pret-a-Manger's Avocado and Salmon Sandwich. Back in the day, when I lived in London, it used to be my frequent weekend lunch to have on a bench by St Paul's Cathedral.
Things have changed slightly, and now that I'm living in North Wales, the nearest Salmon & Avocado Lunch is over 15 miles away. I have also become a Sourdough enthusiast over the last couple of years, so I now make Baked Salmon and Avocado Stuffed Sourdough Pita.
What Makes Pita Bread Different?
Pita bread (also sometimes spelt Pitta) is a tested flatbread commonly found in Mediterranean and Middle Eastern cuisines. Greek Pita is renowned for its hollow inside, making it a perfect bread to stuff with delicious filling, making it into a type of sandwich or a wrap.
Many ask if pita pockets are healthy. And the answer to that is: 'It Depends!'. It sure depends on what you fill them with. The pita bread itself is made with usual bread ingredients, like flour, yeast, water and oil. But the fillings can be as healthy as you'd like. For a super nutritious pitta pocket, stuff your flatbreads with lots of colourful veggies and healthy protein!
Ingredients and Substitutes
- salmon fillets: use thick skinless salmon fillets, or skin them after baking.
- coriander: also known as cilantro.
- lemon: is used to flavour salmon whilst baking. You can use lime slices instead.
- pita bread: use shop-bought and gently reheated in the oven, or make your own Sourdough Pita. They're delicious!
- spinach: we used baby spinach in this recipe. Alternatively, use shredded lettuce leaves, watercress or rocket (arugula).
- avocado: ripe and ready avocado. But if you're not keen on avocado, see our suggestions below on what tastes good with salmon.
- creme fraiche: can be substituted with sour cream or cream cheese.
- a pinch of black pepper.
Other Ways to Flavour Your Baked Salmon
You can flavour your salmon any way you wish. I love these made with Salmon baked with Sweet Chilli Sauce, or some harissa or zhoug slathered all over. The choice is yours, but here we're sharing our simplest Lemony Salmon & Avocado Pita pocket-filling recipe.
What Tastes Good With Salmon?
If you don't fancy avocado with your salmon pita pockets, try it with:
- Cucumber for a bit of crunch.
- Bell Peppers for texture and vibrant colours.
- Mango Salsa that we use in the Blackened Salmon recipe.
- Harissa Yogurt Sauce instead of creme fraiche.
Method
Preheat the oven to 180°C Fan. Place each salmon fillet on a separate piece of foil. Drizzle with olive oil and press chopped coriander onto the surface. Add two slices of lemon onto each salmon fillet and wrap the foil (we recommend Kirkland Signature - it is strong and lasts forever) around to seal.
Place the foil parcels on a baking tray and pop them in the oven for 20 minutes. If you are looking for a super quick and easy option, you can use poached or even hot smoked shop-bought salmon, which is normally sold vacuum-packed.
In the meantime, wash and dry your spinach and slice the ripe avocado. You may want to squeeze some lemon juice over the avocado to prevent it from browning. Slit pita bread open to make 2 pockets. If you wish, you can very lightly toast the pita to warm them through.
*** If you fancy making your own pita bread, here's our Sourdough Pitta Recipe, here. ***
Spread creme fraiche inside the pitta pockets and sprinkle with some black pepper. Arrange a layer of spinach and a layer of avocado slices on top.
Once the salmon has been baked, carefully unwrap the foil parcels. Remove the lemon and flake the salmon fillets into pieces. Stuff the pita pockets with salmon on top of the spinach and avocado!
What To Serve With Salmon & Avocado Pita?
If you are looking for a super filling lunch, add a little something extra delicious and nutritious alongside this Healthy Stuffed Pita Bread. We absolutely love:
- Raw Courgette Ribbon Salad with Honey & Earl Grey Dressing
- Crispy Garlic Smashed Potatoes
- Persian Shirazi Salad
Other Lunch Recipes
If you enjoyed our Avocado & Salmon Pita, maybe we can tempt you with some of our other healthy lunch recipes. For other ideas have a look below:
Recipe Card
Salmon and Avocado Pita Pockets
Ingredients
- 2 salmon fillets skinless
- 5 g coriander finely chopped
- ½ lemon thinly sliced
- 2 pita breads
- 30 g spinach
- 1 avocado ripe, sliced
- 2 tablespoon creme fraiche
- a pinch of black pepper
Instructions
- Preheat the oven to 180°C Fan. Place each salmon fillet on a separate piece of foil. Drizzle with olive oil and press chopped coriander onto the surface. Add two slices of lemon on to each salmon fillet and wrap the foil around to seal.
- Place the foil parcels on a baking tray and pop in the oven for 20 minutes.
- In the meantime, slit pitta bread open to make 2 pockets. If you wish, you can very lightly toast the pittas to warm them through.
- Spread creme fraiche inside the pitta pockets and sprinkle with some black pepper. Arrange a layer of spinach and a layer of avocado slices on top.
- Once the salmon has baked, carefully unwrap the foil parcels. Remove the lemon and flake the salmon fillets into pieces. Arrange them on top of the spinach & avocado! Dig in!
Nutrition
Tara says
Wow! I am so thrilled to have stumbled upon this recipe. Fresh, flavorful and easy! Next time I'll try with cream cheese as suggested.
Ieva says
Thanks for the feedback, Tara! Hope you like it with cream cheese as well 🙂
Amy Nash says
I needed something to get me out of my regular sandwich rut for lunch and these were perfect! So tasty and healthy and satisfying!
Ieva says
That's brilliant! I know all too well how lunch can easily get very repetitive 🙂 Glad you enjoyed these!