Meal prep a lot at once or make one just for yourself when you’re ready to eat – these Salmon Caesar Salad Pitas are an ideal lunch or dinner.

This meal has got it all: creamy, savory Caesar salad. Salty cheese. Delicious salmon. All stuffed into fluffy pita bread.

Plus, it could not be easier to throw together. I hesitate to even call this one a recipe!

But let’s backtrack for a second and talk about Caesar salad.

Have you ever heard or fallen into the trap of thinking that you need to eat darker greens, like spinach or kale? Or that Caesar dressing is too creamy?

All false. While, yes, Caesar salad traditionally doesn’t contain as many vegetables and, therefore nutrients, as other salads, it’s still a nutritious salad.

Personally, I don’t like spinach salads and prefer romaine. And the dressing is what makes it delicious! You are 100% allowed to enjoy creamy dressing and not just balsamic vinegar or -gasp- a squeeze of lemon.

I added mini cucumbers to this Caesar salad to give it a little extra crunch and texture. If you’d like, you can also add things like thinly sliced carrots or diced avocado.

But again, Caesar salad is also perfectly acceptable to eat as is, okay?!

Combined with the softest, flakiest salmon and fluffy pita, it truly makes the most delicious meal.

Make a bunch in advance for a few people (just double or triple the recipe!) or a few days. Or make it in the moment for just yourself! This one is so easy and so good.

Cook the salmon

Brush the salmon with olive oil and season with paprika, onion powder, salt, and pepper.

Air fry the salmon on 390 F for 10-12 minutes, or until an internal temperature of 145 F is reached.

Prepare the salad

While the salmon is cooking, chop the lettuce and the cucumber. In a large bowl, add the lettuce, cucumber and parmesan cheese. Toss with Caesar dressing.

Stuff the pita

Using a fork, flake the salmon into smaller pieces. Cut the pita bread in half and fill each half with the Caesar salad and salmon.

Notes

Salmon: If you don’t have or don’t want to use an air fryer, bake your salmon in the oven. Prep it the same way and bake it on 400 F for about 10-12 minutes, or until an internal temperature of 145 is reached.
Caesar dressing: I used a store-bought dressing to keep this super easy. My absolute favorite Caesar dressing is Brianna’s Asiago Caesar. It’s SO GOOD. If you feel like making your own though, I have a recipe for one heree.
Storage: Salmon can be made ahead of time and stored in an airtight container in the fridge for up to 5 days. You can also prep the salad ingredients ahead of time (chop the lettuce and cucumber and mix with the parm) and add the dressing once you’re ready to eat. To take this meal on the go, pack the salad, salmon and pita in separate compartments of Tupperware, and then assemble the pitas once you’re ready to eat.

Course: Lunch, Salad