Pesto Salmon Pitas

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1 can 14-oz boneless, skinless pink salmon, drained

1 can 7-oz whole kernel corn, drained

1/4 cup jarred pesto

2 8" pita bread rounds

1/2 pint grape tomatoes, halved

3/4 cup chopped celery

1 tsp olive oil

1/4 tsp salt

1/4 tsp ground black pepper

juice of 1/2 lemon

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