Thinly slice the Vidalia Onion (1), Cucumber (1), and half of the Lemon (1). Chop the Fresh Mint Leaves (10), and mince the Garlic (1 clove).
In a small, oven-safe dish, take 3/4 of the sliced onions and make a bed for resting the salmon. Season the Salmon Fillet (12 ounce) liberally on all sides with Greek Seasoning (to taste) and place skin-side down.
Arrange the sliced lemon and Fresh Oregano (2 sprig) on top of the fish. Pour the Olive Oil (2 tablespoon) over the fish, allowing it to coat the onions on the bottom of the pan. Let stand 15-20 minutes at room temperature.
Preheat oven to 400 degrees F (200 degrees C).
As the oven preheats, make the minted creamy cucumbers. Mix the sliced cucumber and Kosher Salt (1/2 teaspoon) in a colander or strainer, over the sink or a bowl. Let stand 10-15 minutes. Then squeeze the slices gently and dry on paper towels.
While you wait on the cucumbers, juice the remaining half of the lemon into a medium bowl and combine with the chopped mint, minced garlic, remaining sliced onion and Plain Greek Yogurt (1/4 cup).
Next, stir in the strained cucumbers. Add the Greek Seasoning (2 teaspoon) and mix. Place in the refrigerator while the salmon cooks.
Place the dish with the salmon on the bottom rack of the oven. Allow to bake until the salmon is just fully cooked, approximately 15-20 minutes.
When finished, remove the salmon from the oven. Turn the oven off. Place the Pita Bread (2) directly on the rack. Allow the salmon to rest for 5 minutes while the pita warms. Remove and discard the lemon and oregano from the salmon.
Place the salmon on one side of the plate, and top with some of the cooked onions. Place a mound of cucumbers next to the salmon. Cut the pita into eight slices and arrange on the plate. Enjoy!