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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.
5 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 25 mins
Course Lunch
Cuisine British
Servings 2 portions
Calories 568 kcal


  • 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


  • 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!


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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