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Broiled Salmon Gyros with Cucumber Feta Yogurt Dip
A healthy, protein-packed gyro with an easy homemade Greek yogurt dip!
Prep Time
1 hr 15 mins
Cook Time
10 mins
Total Time
1 hr 25 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
American
Ingredients
- 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
- black pepper to taste, Kosher salt and freshly ground
- salt to taste, Kosher salt and freshly ground
Instructions
- In a medium bowl, combine Greek yogurt, feta, cucumber, oregano, garlic and onion powder, salt and pepper, to taste. Cover and place in the refrigerator for at least 1 hour, allowing the flavors to meld.
- Preheat oven to broil. Line a baking sheet with parchment paper.
- Place salmon onto prepared baking sheet. Drizzle with olive oil; season with salt and pepper, to taste. Broil until pink, about 5 minutes. Gently flip and broil until the fish flakes easily with a fork, about 5 minutes. Let cool for 5 minutes before flaking into 1/2-inch pieces.
- To assemble the gyro, stuff pita halves with salmon, spinach and dip. Serve immediately with lemon wedges, if desired.
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