Baked Salmon and Avocado Stuffed Pitta Pockets

Salmon and Avocado Pitta
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Simple yet delicious stuffed pitta bread pockets, filled with lemony baked salmon, creamy avocado and heaps of spinach! This recipe makes for a tasty lunch, that can be served warm or cold.

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 Roast Salmon & Avocado Flatbread. 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 Flatbread 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 Pitta.

Salmon and Avocado Pitta
Our Sourdough Pitta

There are plenty of variations you can make. Use lettuce leaves instead of spinach, add cream cheese instead of creme fraiche, use cucumber instead of avocado for some extra crunch! What is more, 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 filling recipe for shop-bought pitta!

How to Make Salmon and Avocado Stuffed Pitta?

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 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 pitta bread open to make 2 pockets. If you wish, you can very lightly toast the pittas to warm them through.

*** If you fancy making your own pitta breads, 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 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!

Salmon and Avocado Pitta

For other lunch ideas, we have plenty of recipes that we think you will like:

Salmon and Avocado Pitta

Baked Salmon and Avocado Pitta Pockets

Simple yet delicious stuffed pitta bread pockets, filled with lemony baked salmon, creamy avocado and heaps of spinach! This recipe makes for a tasty lunch, that can be served warm or cold.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 25 mins
Course Lunch
Cuisine British
Servings 2 portions
Calories 568 kcal

Ingredients
 
 

  • 2 salmon fillets skinless
  • 5 g coriander finely chopped
  • 1/2 lemon thinly sliced
  • 2 pitta breads
  • 30 g spinach
  • 1 avocado ripe, sliced
  • 2 tbsp 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

Calories: 568kcalCarbohydrates: 43gProtein: 42gFat: 26gSaturated Fat: 4gCholesterol: 94mgSodium: 396mgPotassium: 1522mgFiber: 9gSugar: 1gVitamin A: 1796IUVitamin C: 29mgCalcium: 104mgIron: 3mg
Keyword Baked Salmon Stuffed Pitta, Pitta Filling Ideas, Pitta with Salmon & Avocado, Salmon & Avocado Pitta, Salmon & Avocado PItta Bread, Salmon Pitta Recipe, Salmon Stuffed PItta
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Salmon and Avocado Pitta

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