Salmon and Asparagus Melt
1 – 7oz fresh salmon fillet, skinless
½ cup (125ml) of mayonnaise
1 small onion, finely chopped
1 cup (250ml) asparagus, cut in bite sized pieces
1 cup (250ml) mozzarella cheese, shredded
Sea salt and ground black pepper
2 -6” pitas
In a large skillet, heat oil over medium high heat. Season both sides of the salmon with salt and pepper. Put salmon in the skillet, skin down. Cook ¾ of the way through, 5-7 minutes depending on the thickness of your fish. Flip and reduce heat to medium. Remove from heat and let cool.
Once the salmon is cool, shred with a fork and season with salt and pepper.
In a small bowl combine salmon, mayo, onion, asparagus and stir until well combined.
Spread mixture evenly over the 2 pitas. Sprinkle ½ cup of cheese on each.
Place your pitas on a parchment paper lined cookie sheet and place under the broiler for 3-4 minutes, until the edges start to brown. Serve with a smile.