Broiled Salmon Gyros with Cucumber Feta Yogurt Dip

• 1 pound salmon
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper to taste
• olive oil
• 2 whole wheat pita pockets split into 4 halves
• 2 cups baby spinach for serving
• Lemon wedges for serving

For the dip

• 2 cups Greek yogurt
• 1 cup crumbled feta
• 1 Persian cucumber grated
• ½ teaspoon oregano
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Kosher salt and freshly ground black pepper to taste