Broiled Salmon Gyros with Cucumber Feta Yogurt Dip — Damn Delicious

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Broiled Salmon Gyros with Cucumber Feta Yogurt Dip

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

Today we are joining together to help raise awareness for Heart Disease. Both Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina got in touch with other bloggers to ask them to share their own stories about how heart disease has touched their lives. So today we share stories and recipes from our hearts to yours, in memory and honour of Momzie, Kim’s Mom. We hope you will share your stories with us today as well.

I was so honored when both Jen and Kim asked me to be a part of this amazing group of bloggers to bring awareness to heart disease, the leading cause of death in the United States. We’re hoping that by raising awareness about heart disease and increasing knowledge about prevention, we can minimize the dangers of this disease and obtain a healthier lifestyle because in the end, heart disease is preventable and controllable.

We can start by taking small steps every day to bring ourselves closer to heart health, beginning with our diet. Take salmon for example. Salmon is packed with heart-healthy omega-3 fatty acids, Vitamin D and is a great source of protein. It’s also incredibly easy to prepare, whether it’s on the grill, stovetop or oven, and can be used in almost any dish, like salads, sandwiches and pastas.

My personal favorite is using broiled wild-caught Alaska salmon and flaking it to perfection, enveloped in whole wheat pita bread with homemade Cucumber Feta Greek yogurt dip. With the salmon’s oh-so-delicate texture, this gyro will knock your socks off, and you’ll be wanting it every single day of the week.

Broiled Salmon Gyros with Cucumber Feta Yogurt Dip

Yield: 4 servings

Prep Time: 1 hour, 15 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 25 minutes

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

Ingredients:

  • 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
  • 1/2 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. 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.
  2. Preheat oven to broil. Line a baking sheet with parchment paper.
  3. 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.
  4. To assemble the gyro, stuff pita halves with salmon, spinach and dip. Serve immediately with lemon wedges, if desired.

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