Broiled Salmon Gyros with Cucumber Feta Yogurt Dip

Serves: 4

A healthy, protein-packed gyro with an easy homemade Greek yogurt dip!

Dovetailing tip: Use the leftover salmon from day 1 in todays salmon gyros recipe.

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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
2 cups greek yogurt
1 cup crumbled feta
1 persian cucumber, grated
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
kosher salt and freshly ground black pepper, to taste


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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