Pan-Seared Salmon Gyros
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 1½ lb salmon fillets
- 1½ tsp Greek seasoning
- 2 Tbsp olive oil
- 1 cup refrigerated tzatziki dip
- 6 Greek pita flatbreads
- 2 cups shredded romaine lettuce
- 1 pint grape tomatoes, halved or quartered
- ½ cup thinly sliced red onion
- 3 Tbsp chopped fresh dill
Instructions
- Sprinkle fish with seasoning. Cook salmon, in batches if necessary, in hot oil in a large skillet over medium-high heat 3 to 4 minutes per side or until fish flakes with a fork. Break fish into large pieces using a fork.
- Spread tzatziki dip on flatbreads; top with lettuce, tomatoes, fish, and onion. Sprinkle with dill.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
407
|
407
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 31 | 31 |
| Carb (g) | 39 | 39 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 724 | 724 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 2 | 2 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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