Lemon-Herb Salmon Pita Plate

Ingredients

• 1 1/2 lb salmon fillets, cut into 4 portions
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 2 tsp dried oregano
• 1 tsp garlic powder
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 4 whole-wheat pitas
• 1 cup plain Greek yogurt
• 1/2 cup diced cucumber
• 1 tbsp chopped dill
• 1 tsp honey
• 1 lemon, cut into wedges

Method

1. Heat oven to 425 F and line a sheet pan with parchment.
2. Toss potatoes with 1 tbsp olive oil, 1 tsp oregano, 1/4 tsp salt, and 1/4 tsp pepper. Roast for 15 minutes.
3. Add broccoli, bell pepper, and onion with remaining olive oil, oregano, garlic powder, salt, and pepper. Place salmon on the pan.
4. Brush salmon with lemon juice and lemon zest. Roast 10 to 12 minutes, until salmon flakes and vegetables are tender.
5. Stir Greek yogurt, cucumber, dill, honey, and a squeeze of lemon for the sauce.
6. Serve salmon, vegetables, and potatoes with warm whole-wheat pitas, yogurt sauce, and lemon wedges.