25+ Flavorful Leftover Salmon Lunch Recipes to Transform Your Meals

Leftover salmon can be a real treasure when it comes to meal prep. Rather than letting it sit in the fridge, why not turn it into a tasty lunch?

Salmon is not only packed with healthy omega-3 fatty acids, but it’s also versatile and easy to incorporate into a variety of recipes.

Whether you’re craving something light, like a fresh salad, or something more substantial, such as a hearty sandwich or pasta, there’s no shortage of delicious ways to use leftover salmon.

In this post, we’ll explore over 25 creative lunch ideas to transform your leftovers into mouth-watering meals that are quick, easy, and packed with flavor.

Say goodbye to boring lunches and hello to the versatility of leftover salmon!

25+ Flavorful Leftover Salmon Lunch Recipes to Transform Your Meals

Leftover salmon doesn’t have to be a hassle or an afterthought. With these 25+ creative lunch recipes, you can enjoy your fish in ways you may have never considered before.

From fresh salads and wraps to baked casseroles and flavorful bowls, there’s a recipe here for every taste and occasion.

So next time you have leftover salmon, don’t let it go to waste—transform it into a delicious, satisfying lunch that will have you excited for mealtime.

Salmon Salad Wraps

A light and healthy lunch option, Salmon Salad Wraps offer a refreshing way to enjoy leftover salmon. This recipe combines flaky salmon with crunchy veggies, creamy avocado, and a tangy dressing, all wrapped up in a soft tortilla. It’s perfect for a quick and easy meal that’s both satisfying and nutritious.

Ingredients:

• 1 cup leftover salmon, flaked
• 1/2 avocado, sliced
• 1/4 cup red onion, finely chopped
• 1/2 cucumber, julienned
• 1/4 cup shredded carrots
• 2 tablespoons Greek yogurt
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 4 large whole-wheat tortillas
• Salt and pepper to taste
• Fresh dill (optional)

Instructions:

1. In a small bowl, mix Greek yogurt, Dijon mustard, and lemon juice to create a tangy dressing. Season with salt and pepper.
2. Flake the leftover salmon into bite-sized pieces and place it in a large bowl.
3. Add the red onion, cucumber, shredded carrots, and fresh dill (if using) to the salmon.
4. Pour the dressing over the salmon mixture and toss gently to combine.
5. Lay the tortillas flat and place the sliced avocado on the center of each.
6. Spoon the salmon salad mixture onto the tortillas, and wrap them tightly.
7. Serve immediately, or refrigerate for later.

These Salmon Salad Wraps are an ideal solution for leftover salmon, transforming it into a flavorful and refreshing meal. The combination of creamy avocado, crisp vegetables, and tangy dressing adds layers of texture and flavor. These wraps are perfect for lunch on the go or a quick midday meal that feels light yet filling.

Salmon and Cream Cheese Bagel

The Salmon and Cream Cheese Bagel is a delicious and satisfying lunch that combines the richness of cream cheese with the savory flavor of leftover salmon. This simple yet elegant sandwich is a great way to repurpose your leftover salmon into a meal that feels indulgent but is still light enough for lunch.

Ingredients:

• 1 cup leftover salmon, flaked
• 2 bagels (your choice of type)
• 4 tablespoons cream cheese (softened)
• 1 tablespoon capers
• 1 tablespoon fresh dill, chopped
• 1 tablespoon red onion, thinly sliced
• Lemon wedges for serving
• Salt and pepper to taste

Instructions:

1. Cut the bagels in half and toast them to your desired crispiness.
2. Spread cream cheese evenly on each bagel half.
3. Flake the leftover salmon and place it on top of the cream cheese.
4. Add capers, red onion slices, and fresh dill on top of the salmon.
5. Season with salt and pepper to taste.
6. Squeeze a lemon wedge over the bagels before serving.

The Salmon and Cream Cheese Bagel is a quick, elegant, and satisfying lunch that’s perfect for leftover salmon. The smooth and creamy texture of the cream cheese complements the rich flavor of the salmon, while the capers and dill add a refreshing contrast. It’s a simple yet indulgent dish that’s ready in minutes and perfect for a casual lunch or brunch.

Salmon Fried Rice

Salmon Fried Rice is an easy and delicious way to use up leftover salmon while creating a comforting, flavorful dish. The rich, smoky flavors of the salmon are perfectly complemented by the savory fried rice, which is loaded with veggies and a hint of soy sauce. This recipe is versatile, quick to make, and a great way to repurpose your leftover salmon into a filling meal.

Ingredients:

• 1 cup leftover salmon, flaked
• 2 cups cooked rice (preferably cold)
• 1/2 cup frozen peas
• 1/4 cup diced carrots
• 2 eggs, scrambled
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 cup green onions, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add the diced carrots and frozen peas to the skillet and cook until softened, about 3–4 minutes.
3. Push the veggies to one side of the skillet and scramble the eggs on the other side until fully cooked.
4. Add the cold rice to the skillet, breaking up any clumps with a spoon.
5. Stir in the flaked salmon, soy sauce, sesame oil, garlic powder, and green onions.
6. Cook for an additional 5-7 minutes, stirring occasionally, until everything is heated through.
7. Season with salt and pepper to taste, and serve immediately.

Salmon Fried Rice is an easy and tasty way to transform leftover salmon into a hearty lunch. The combination of vegetables, eggs, and savory soy sauce creates a balanced and satisfying dish that’s packed with flavor. It’s a perfect meal for using up leftover rice and salmon while creating a comforting, one-pan dish that’s quick and easy to prepare.

Salmon Quinoa Bowl

A healthy and satisfying option, the Salmon Quinoa Bowl is a nourishing meal that combines the rich taste of leftover salmon with the nuttiness of quinoa. This bowl is loaded with colorful vegetables and a zesty dressing, making it a refreshing and balanced lunch. Perfect for anyone craving a light yet filling dish, it’s a great way to repurpose salmon in a wholesome way.

Ingredients:

• 1 cup leftover salmon, flaked
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1/4 cup red bell pepper, diced
• 1/4 avocado, sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley or cilantro, chopped (optional)

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the dressing.
2. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, and red bell pepper.
3. Gently fold the flaked salmon into the quinoa mixture.
4. Drizzle the dressing over the ingredients and toss gently to combine.
5. Top the bowl with avocado slices and garnish with fresh parsley or cilantro.
6. Serve immediately or refrigerate for later.

The Salmon Quinoa Bowl is a perfect meal for lunch, offering a balance of protein, healthy fats, and vibrant vegetables. The quinoa serves as a hearty base, while the salmon adds depth of flavor. The tangy, honey-mustard dressing ties everything together, and the avocado adds a creamy finish. It’s a light yet filling meal that is both nourishing and delicious, ideal for a quick, healthy lunch.

Salmon Tacos with Mango Salsa

Salmon Tacos with Mango Salsa offer a fun and flavorful way to use leftover salmon. These tacos are packed with fresh, tangy flavors from the mango salsa, paired with the richness of the salmon. Topped with crunchy cabbage and a squeeze of lime, these tacos provide a delicious twist on a classic taco lunch, making them a perfect light yet satisfying option.

Ingredients:

• 1 cup leftover salmon, flaked
• 6 small corn tortillas
• 1/2 cup cabbage, shredded
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1 tablespoon cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. In a bowl, combine the diced mango, red onion, cilantro, and lime juice. Season with salt and pepper and set aside to create the salsa.
2. Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm.
3. In a separate pan, warm the leftover salmon for a few minutes until heated through.
4. To assemble, place a spoonful of shredded cabbage on each tortilla, followed by a generous portion of warm salmon.
5. Top the salmon with a spoonful of mango salsa and a squeeze of lime juice.
6. Serve immediately with additional lime wedges on the side.

These Salmon Tacos with Mango Salsa offer a fresh, light, and vibrant lunch option that transforms leftover salmon into something exciting. The sweetness of the mango salsa complements the richness of the salmon, while the crunchy cabbage adds texture. The tortillas provide a warm base, and the lime brings a zesty finish. It’s a perfect lunch for a quick meal with bold flavors and a tropical twist.

Creamy Salmon Pasta

Creamy Salmon Pasta is a comforting and indulgent dish that turns leftover salmon into a luxurious lunch. The creamy sauce made with garlic, lemon, and a hint of Dijon mustard perfectly complements the flaked salmon, making this dish rich and flavorful. Served with pasta of your choice, this meal is a perfect way to elevate your leftovers into something special.

Ingredients:

• 1 cup leftover salmon, flaked
• 2 cups cooked pasta (such as fettuccine or penne)
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/4 cup Parmesan cheese, grated
• Fresh parsley, chopped for garnish
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat and sauté the garlic until fragrant, about 1 minute.
2. Add the heavy cream, Dijon mustard, and lemon juice to the skillet, stirring to combine.
3. Let the sauce simmer for 3-4 minutes, until slightly thickened.
4. Stir in the grated Parmesan cheese, then add the flaked salmon. Season with salt and pepper.
5. Toss the cooked pasta into the creamy sauce and gently stir to coat the pasta.
6. Garnish with fresh parsley and additional Parmesan if desired. Serve immediately.

Creamy Salmon Pasta is the perfect dish for anyone craving a rich, satisfying lunch. The creamy sauce envelops the pasta and salmon, making each bite indulgent and flavorful. The combination of garlic, Dijon mustard, and lemon gives the dish a bright, tangy undertone, while the Parmesan adds a savory depth. This dish is both comforting and luxurious, turning leftover salmon into a memorable meal.

Salmon Avocado Toast

Salmon Avocado Toast is a simple yet flavorful lunch that elevates the classic avocado toast by adding the richness of leftover salmon. This dish combines creamy avocado with flaky salmon, topped with a sprinkle of seasonings, creating a deliciously satisfying meal. It’s perfect for a quick and nutritious lunch that requires minimal effort while still delivering big on flavor.

Ingredients:

• 1 cup leftover salmon, flaked
• 2 slices whole grain or sourdough bread
• 1 ripe avocado, mashed
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh dill or parsley for garnish

Instructions:

1. Toast the slices of bread to your desired crispiness.
2. While the bread is toasting, mash the ripe avocado in a small bowl and mix in the olive oil, lemon juice, salt, and pepper.
3. Spread the mashed avocado generously over each slice of toast.
4. Top each toast with flaked salmon, gently pressing it into the avocado.
5. Sprinkle with red pepper flakes for a bit of heat, and garnish with fresh dill or parsley.
6. Serve immediately, optionally with extra lemon wedges on the side.

Salmon Avocado Toast is a quick and satisfying lunch that’s both nutritious and full of flavor. The creamy avocado acts as the perfect base, while the salmon adds a savory punch. With just a few simple ingredients, this meal provides a hearty and filling option for those who need a quick bite without sacrificing taste. It’s perfect for a light lunch that still feels indulgent.

Salmon Caesar Salad

salmon Caesar Salad is a refreshing twist on the classic Caesar salad, replacing the traditional grilled chicken with leftover salmon. The rich, flaky salmon pairs wonderfully with the crisp romaine lettuce, crunchy croutons, and creamy Caesar dressing. This dish is a perfect combination of texture and flavor, making it an ideal lunch for anyone craving a hearty yet light meal.

Ingredients:

• 1 cup leftover salmon, flaked
• 4 cups romaine lettuce, chopped
• 1/2 cup croutons
• 1/4 cup grated Parmesan cheese
• 1/4 cup Caesar dressing
• 1 tablespoon olive oil (optional)
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. In a large bowl, toss the chopped romaine lettuce with Caesar dressing, ensuring it’s evenly coated.
2. Add the flaked salmon to the salad and gently mix it in.
3. Sprinkle the salad with grated Parmesan cheese and croutons for crunch.
4. Drizzle a little olive oil on top if you want extra richness and season with salt and pepper.
5. Serve with lemon wedges for a fresh burst of flavor.

Salmon Caesar Salad is a perfect way to use up leftover salmon while enjoying a classic salad with a delicious twist. The creamy Caesar dressing complements the salmon, while the crunchy croutons and Parmesan add texture. It’s a satisfying and filling lunch that’s easy to prepare and perfect for those looking for a quick, healthy, and tasty meal.

Salmon and Vegetable Frittata

Salmon and Vegetable Frittata is a versatile and wholesome dish that’s perfect for lunch, combining the richness of leftover salmon with the freshness of vegetables and eggs. This Italian-inspired dish is quick to make and can be enjoyed warm or cold. It’s a great option for meal prep and provides a delicious way to use up leftover salmon.

Ingredients:

• 1 cup leftover salmon, flaked
• 6 large eggs
• 1/2 cup milk
• 1/4 cup red bell pepper, diced
• 1/4 cup spinach, chopped
• 1/4 cup onion, diced
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat and sauté the diced onion, red bell pepper, and spinach until softened, about 4–5 minutes.
3. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
4. Add the flaked salmon and sautéed vegetables to the skillet, mixing evenly.
5. Pour the egg mixture over the vegetables and salmon in the skillet, and sprinkle with shredded cheese.
6. Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the eggs are set and the top is lightly golden.
7. Allow the frittata to cool slightly before slicing and serving. Garnish with fresh herbs, if desired.

Salmon and Vegetable Frittata is a hearty, flavorful lunch that turns leftover salmon into a meal that’s both filling and nutritious. The eggs provide protein and richness, while the vegetables add a burst of freshness and color. This dish is perfect for a quick lunch or for meal prep, as it can be enjoyed warm or cold. It’s a wonderful way to use up leftovers in a delicious and satisfying way.

salmon-Stuffed Avocados

Salmon-Stuffed Avocados are a creative, healthy, and light lunch option that combines creamy avocado with the rich flavor of leftover salmon. This dish is packed with healthy fats and protein, making it both satisfying and nutritious. It’s a perfect choice for those looking for a low-carb, fresh, and flavorful meal that’s easy to prepare and bursting with flavor.

Ingredients:

• 1 cup leftover salmon, flaked
• 2 ripe avocados, halved and pitted
• 1/4 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• Cherry tomatoes, halved (optional)
• Lime wedges for serving

Instructions:

1. In a bowl, mix the flaked salmon with Greek yogurt, lemon juice, Dijon mustard, fresh dill, salt, and pepper.
2. Gently scoop out a small portion of the avocado flesh to create more space for the filling.
3. Stuff each avocado half with the salmon mixture, pressing down gently to pack it in.
4. Top with halved cherry tomatoes, if using, for added freshness.
5. Serve immediately, with lime wedges on the side for a zesty finish.

Salmon-Stuffed Avocados are a deliciously creamy and satisfying lunch that is as healthy as it is flavorful. The rich avocado provides a perfect base for the tangy, flaky salmon mixture, while the Greek yogurt adds creaminess and a bit of tang. This dish is great for anyone looking for a fresh, low-carb, and nutritious meal that can be prepared quickly with minimal ingredients.

Salmon and Sweet Potato Cakes

Salmon and Sweet Potato Cakes are a savory, comforting lunch option that combines the sweetness of roasted sweet potatoes with the richness of leftover salmon. These cakes are pan-fried to crispy perfection and can be served with a dollop of sour cream or a light salad on the side. They’re a fun way to repurpose leftover salmon into a satisfying and flavorful dish.

Ingredients:

• 1 cup leftover salmon, flaked
• 1 medium sweet potato, peeled and boiled
• 1/4 cup breadcrumbs (or gluten-free breadcrumbs)
• 1 egg
• 2 tablespoons green onion, chopped
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 tablespoon olive oil (for frying)
• Salt and pepper to taste
• Lemon wedges (optional)

Instructions:

1. Boil the sweet potato until tender, then mash it in a large bowl.
2. Add the flaked salmon, breadcrumbs, egg, green onions, garlic powder, paprika, salt, and pepper to the mashed sweet potato. Mix until well combined.
3. Form the mixture into small patties, about 2-3 inches wide.
4. Heat olive oil in a large skillet over medium heat. Fry the patties for about 4-5 minutes on each side, or until golden and crispy.
5. Serve the salmon and sweet potato cakes with a squeeze of lemon or a side salad.

Salmon and Sweet Potato Cakes are a fun, comforting way to enjoy leftover salmon in a new and creative form. The sweet potato adds natural sweetness and texture to the cakes, while the salmon brings depth and richness. These cakes are perfectly crispy on the outside and tender on the inside, making them a satisfying meal that can be served with a variety of sides. They’re perfect for lunch, and leftovers can be easily stored for later.

Salmon Poke Bowl

Salmon Poke Bowl is a fresh, vibrant lunch that combines leftover salmon with a variety of colorful vegetables, rice, and a flavorful sauce. Inspired by the traditional Hawaiian poke, this bowl is customizable and can be made with any veggies or toppings you have on hand. It’s a great way to turn leftover salmon into a satisfying, balanced meal packed with nutrients.

Ingredients:

• 1 cup leftover salmon, flaked
• 1 cup cooked sushi rice or brown rice
• 1/4 cup cucumber, thinly sliced
• 1/4 cup edamame (optional)
• 1/4 cup carrots, shredded
• 1/4 avocado, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon honey or agave syrup
• 1 tablespoon sesame seeds
• Pickled ginger (optional)
• Lime wedges for serving

Instructions:

1. Prepare the rice according to package instructions and let it cool slightly.
2. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey to make the sauce.
3. Arrange the cooled rice in a bowl and top with the flaked salmon, cucumber, shredded carrots, edamame, and avocado slices.
4. Drizzle the sauce over the bowl and sprinkle with sesame seeds.
5. Add pickled ginger if desired, and serve with lime wedges for a burst of freshness.

Salmon Poke Bowl is a refreshing and customizable lunch that makes the most of leftover salmon. The vibrant colors and fresh ingredients create a beautiful, well-balanced meal that’s both light and satisfying. The tangy, slightly sweet sauce ties everything together, while the rice provides a filling base. This poke bowl is a perfect way to enjoy leftover salmon in a light, healthy, and flavorful way.

almon and Spinach Stuffed Portobello Mushrooms

Salmon and Spinach Stuffed Portobello Mushrooms are a hearty, savory dish that combines the earthiness of portobello mushrooms with the richness of leftover salmon and the freshness of spinach. This recipe is perfect for a low-carb, nutrient-packed lunch that feels indulgent yet light. The mushrooms are baked until tender and the filling is creamy, making it a satisfying meal for any occasion.

Ingredients:

• 2 large portobello mushrooms, stems removed
• 1 cup leftover salmon, flaked
• 1/2 cup fresh spinach, chopped
• 1/4 cup cream cheese (or ricotta cheese)
• 1 tablespoon Parmesan cheese, grated
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Remove the stems from the portobello mushrooms and gently scrape out the gills with a spoon.
3. Brush the mushroom caps with olive oil and place them on a baking sheet.
4. In a bowl, mix the flaked salmon, chopped spinach, cream cheese, Parmesan cheese, garlic powder, salt, and pepper.
5. Stuff each mushroom cap with the salmon and spinach mixture, packing it in tightly.
6. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
7. Garnish with fresh parsley before serving.

Salmon and Spinach Stuffed Portobello Mushrooms offer a flavorful and satisfying lunch that’s full of richness and texture. The mushrooms serve as a perfect vessel for the creamy salmon and spinach filling, while the Parmesan adds a touch of savory depth. This dish is low-carb, packed with nutrients, and an excellent way to enjoy leftover salmon in a new, creative form.

Salmon Chowder

Salmon Chowder is a comforting and creamy soup that uses leftover salmon as the main protein. This chowder combines the richness of the salmon with the creamy base, potatoes, and vegetables, creating a hearty and satisfying meal. It’s perfect for a cozy lunch, especially on a chilly day, and it’s easy to make while being full of flavor and nutrients.

Ingredients:

• 1 cup leftover salmon, flaked
• 2 medium potatoes, peeled and diced
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tablespoon butter
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the chopped onion, celery, and garlic powder, cooking until softened, about 5 minutes.
2. Add the diced potatoes, corn, and broth to the pot. Bring to a simmer and cook for 10-15 minutes, or until the potatoes are tender.
3. Stir in the heavy cream, thyme, and the flaked salmon. Cook for an additional 5-7 minutes, until heated through.
4. Season with salt and pepper to taste.
5. Serve the chowder hot, garnished with fresh parsley.

Salmon Chowder is the ultimate comfort food, transforming leftover salmon into a rich, creamy soup that is perfect for lunch. The creamy texture, along with the sweet corn and soft potatoes, complements the flaky salmon beautifully. This dish is warming and hearty, offering a filling meal that is both satisfying and nutritious. It’s perfect for making use of leftover salmon and creating a cozy, flavorful dish.

Salmon and Hummus Pita Pockets

Salmon and Hummus Pita Pockets are a light yet satisfying lunch option that combines the richness of leftover salmon with the creamy texture of hummus. These pita pockets are stuffed with a simple, fresh salad of vegetables and topped with flaked salmon, making them both refreshing and filling. This dish is quick to prepare, healthy, and perfect for a grab-and-go lunch.

Ingredients:

• 1 cup leftover salmon, flaked
• 2 whole wheat pita pockets
• 1/2 cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup hummus (store-bought or homemade)
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Slice the pita pockets in half and gently open them.
2. Spread a generous amount of hummus inside each pita half.
3. Layer the sliced cucumber, red onion, and cherry tomatoes in each pita.
4. Top with the flaked salmon, and season with salt and pepper.
5. Garnish with fresh parsley and serve with lemon wedges on the side for a burst of freshness.

Salmon and Hummus Pita Pockets are a light, fresh, and delicious lunch option that’s full of flavor and easy to make. The creamy hummus pairs wonderfully with the flaky salmon, while the fresh vegetables add a crunch and refreshing contrast. These pita pockets are perfect for a quick, healthy meal that can be enjoyed at home or on the go.

Note: More recipes are coming soon!