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Salmon Salad Pita Pockets

These salmon salad pita pockets are packed with spices, mustard, and veggies for a perfect all-in-one lunch!
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 Pockets
Author Kath Younger


  • 1 can salmon
  • 5 baby carrots grated, about 1/3 cup
  • 1/3 cup chopped celery
  • 2 tbsp pimentos
  • 1.5 tbsp full fat mayonnaise
  • 1 heaping tsp spicy brown mustard
  • 1/2 tsp dried dill
  • 1/4 tsp garlic powder
  • Squeeze of lemon juice about 1/4 a whole lemon
  • Generous pinch each of salt and black pepper
  • 2 whole wheat pitas steamed
  • Lettuce spinach, pickle, tomato, sprouts for garnishing


  • Mix salmon through salt and pepper in a bowl until well combined.
  • Heat pitas in the microwave under a wet paper towel for 15-20 seconds.
  • Fill pitas with salmon salad and add garnishes as desired.