Ingredients

• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon fresh oregano, chopped (or 1/2 teaspoon dried)
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 lb salmon
• 1/2 cup crumbled feta cheese
• 4 flatbread pitas
• 1 cup cherry tomatoes, quartered
• 1/2 cup sliced red onion
• 1 green bell pepper, diced (about 1 cup)
• 1 1/2 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 teaspoon fresh oregano, chopped (or 1/2 teaspoon dried)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• About 1 cup store-bought tzatziki

Steps

1. In a small bowl, whisk together the lemon juice, olive oil, garlic, oregano, smoked paprika, salt, and pepper.
2. Pat the salmon dry and place it in a shallow dish or zip-top bag. Pour the marinade over the salmon and refrigerate for 30 minutes.
3. Meanwhile, make the Greek salad: toss the cherry tomatoes, red onion, bell pepper, lemon juice, olive oil, oregano, salt, and pepper in a medium bowl. Set aside.
4. Preheat the oven to 325°F and line a baking sheet with parchment paper.
5. Bake the salmon until it flakes easily with a fork, 20 to 25 minutes.
6. Add the pitas to the oven for the last 5 minutes to warm them.
7. Flake the salmon, then fill each pita with salmon, Greek salad, feta, and tzatziki.