Instead of serving these as an appetizer, you could serve a whole pita pizza for a light lunch. If you can’t find fresh dill, stir 1 teaspoon of dried dillweed into the yogurt.

Ingredients

Cherry tomatoes and pita - Masterfile4 whole-wheat pita breads (7 inches)

¼ cup tomato paste

2 cups cherry tomatoes, halved

1 large red onion, halved and thinly sliced

3 cloves garlic, minced

1 tablespoon vegetable oil, such as olive or canola oil

½ teaspoon salt

¾ cup flaked, canned pink salmon

½ cup plain fat-free yogurt

¼ cup minced fresh dill

Directions

1. Preheat the oven to 450°F. Brush one side of each pita with tomato paste and place the pitas on a large baking sheet.

2. In a medium bowl, toss together the cherry tomatoes, onion, garlic, oil, and salt. Scatter the tomato-onion mixture over the pitas. Bake 8 to 10 minutes, or until the pitas are crisp.

3. Scatter the salmon, yogurt, and dill on top of the tomato mixture and bake until the salmon is heated through, about 3 minutes. Cut each pita into 4 wedges. Makes 16 wedges

Tuna & Basil Pita Pizzas Use water-packed albacore tuna instead of salmon and minced fresh basil instead of dill.

Nutrition Facts

per wedge
calories 75
total fat 1.9g
saturated fat 0.3g
cholesterol 3mg
dietary fiber 2g
carbohydrate 12g
protein 4g
sodium 234mg
good source of: selenium

Tip: Cutting Dill

One of the best ways to “mince” the feathery fronds of fresh dill is with a pair of scissors. Just hold the dill sprigs over a bowl and use the scissors to snip the herb into tiny pieces.

If you are carefully watching your sodium, be sure to read this before preparing this recipe:Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By:

Published: 08 Sep 2011

Last Modified: 18 Jan 2013