Grilled Salmon with Aioli, Arugula and Tomato

August 2, 2012 by Kenmore

Stuff a few pitas with roasted salmon and you’ve got a nice, hearty lunch.


preparation time
0 mins

cook time




1 cup good quality mayonnaise

1 large clove garlic peeled

12 black olives pitted

0.5 teaspoons fresh thyme leaves

2 teaspoons lemon juice

3 7-inch pita breads cut in half

6 4 oz salmon fillet pieces skinned

0.25 pounds arugula

0.5 cup cherry tomatoes cut in half


Black Olive Aioli

Blend mayo, garlic, olives, thyme and lemon juice in food processor until smooth, about 1 minute.


Preheat oven to 300 degrees. Wrap pita in foil; warm in oven (or warming drawer) for 10 minutes.


Brush salmon with oil and sprinkle generously with salt. Transfer to oiled sheet pan. Roast salmon in oven at 400 degrees until a knife inserted into thickest part encounters no resistance, about 8 minutes for medium rare and 10 minutes for well done.


Cut warm pita bread in half. On inside pocket, generously slather black olive aioli. Place cooked salmon in pocket and sprinkle with arugula and tomatoes. Serve immediately.


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