'Hero' Salmon with Minted Creamy Cucumbers & Pita

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 Fillets (12 oz) liberally on all sides with Greek Seasoning (to taste) and place skin-side down.

Arrange the sliced lemon and Fresh Oregano (2 sprigs) on top of the fish. Pour the Olive Oil (2 Tbsp) over the fish, allowing it to coat the onions on the bottom of the pan. Let stand 15-20 minutes at room temperature.

As the oven preheats, make the minted creamy cucumbers. Mix the sliced cucumber and Kosher Salt (as needed) 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 (4 Tbsp) .

Next, stir in the strained cucumbers. Add the Greek Seasoning (2 tsp) and mix. Place in the refrigerator while the salmon cooks.

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.