Zesty Greek Salmon & Dill Wraps

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the salmon fillet on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, then season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.

Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Once cooked, let it cool slightly, then flake it into bite-sized pieces.

While the salmon bakes, prepare the dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, fresh lemon juice, chopped fresh dill, remaining 1/4 teaspoon of salt, and remaining 1/8 teaspoon of black pepper.

In a medium bowl, combine the flaked salmon, thinly sliced red onion, and diced cucumber. Pour the lemon-dill dressing over the salmon mixture and gently toss to combine.

Warm the pita bread according to package instructions, or lightly toast in a dry skillet over medium heat for 30 seconds per side until pliable.

Divide the salmon mixture evenly among the warm pita breads. Fold or roll the pitas to create wraps and serve immediately.