Salmon Pita

3 Reviews
  • Prep 15 m
  • Cook 10 m
  • Total 25 m
Servings: 2


  • ¼ cup Hidden Valley® Roasted Garlic® Ranch
  • 1 slice iceberg lettuce optional
  • 1 teaspoon lemon juice
  • 2 pita pockets
  • 2 tablespoons minced celery
  • 2 tablespoons minced shallots or red onion
  • 6 ounces fresh salmon fillet, cooked, chilled, (about 1 cup flaked), OR 5 oz. (1 pouch) ready-to-eat Premium Wild Caught Pink Salmon, skinless, boneless


  1. 1. Flake salmon; stir in shallots, celery and lemon juice. Add dressing and gently stir to combine. Fill pita pockets with salmon mixture and lettuce slice.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Salmon Pita is rated 5.0 out of 5 by 3.
Rated 5 out of 5 by from Awesome for Snack, Lunch or Dinner As a pescatarian, this dish was delicious, light, and filling. I enjoyed the taste and find this will be easy to make and enjoy anytime of day.
Date published: 2014-05-14
Rated 5 out of 5 by from Very Good A fun variation instead of the usual chicken, great to spice your dinner up!
Date published: 2014-04-27
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