Preheat oven to 180 C (350 F). Lay pita pockets directly on oven racks and bake for 4 minutes.
In a small bowl, whisk together olive oil, lemon zest, lemon juice and black pepper. In a medium sized mixing bowl, combine tomatoes, cucumber and fennel. Sprinkle salmon and then place olives on top.
Place salmon mixture on top of the pitas and crumble feta over both.
Drizzle lemon dressing over both pitas, cut into quarters, garnish with mint and serve.
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|Serving Size: 1 Serving (874g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 344 (64%)|
|Amt Per Serving||% DV|
|Total Fat 38.3g||51 %|
|Saturated Fat 14.3g||71 %|
|Monounsaturated Fat 18.8g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 66.8mg||21 %|
|Sodium 1481.7mg||51 %|
|Potassium 1738.9mg||46 %|
|Total Carbohydrate 45.3g||13 %|
|Dietary Fiber 16.4g||65 %|
|Sugars, other 28.9g|
|Protein 18.5g||26 %|
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Calories per serving: 537
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