Broiled Salmon Gyros with Cucumber Feta Yogurt Dip

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

For the dip

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