5 mins
preparation
25 mins
cooking
Easy
2
Servings
Our method
- Cook salmon as per pack instructions.
- Warm pita bread and shred the cabbage.
- Carefully fill your pita with shredded lettuce, sour cream and the salmon
- If you like you can serve it with ketchup
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
1
2 Perfectly Baked Wild Pink Salmon Fillets in a Lemon & Dill Sauce
4
Pita Breads
200g
Chinese Cabbage
40g
Sour Cream
