Broiled salmon is a heart-healthy seafood choice, and one of my favorite easy salmon recipes is this broiled salmon gyro.
Remember the Cucumber and Feta Greek Yogurt Dip I shared recently? It makes a perfect sauce that transforms a simple broiled salmon and vegetable meal into a vibrant pita sandwich. The tangy, creamy dip lifts everyday ingredients into something special.
I keep a jar of that dip in the fridge to use as a spread for hummus and veggie pitas or as a snack dip for carrot and celery sticks. Recently it became the finishing touch for these broiled salmon gyros, and the result was so good that the recipe was added to the regular rotation. My husband’s reaction after the first bite: “You ARE going to put this recipe on the blog, right?” I took that as a compliment.
These broiled salmon gyros make a healthy, light dinner. They’re quick to assemble and leave you feeling satisfied without heaviness.
Healthy Broiled Salmon Gyros
- Author: Aggie’s Kitchen
- Category: Fish
- Method: Oven
Broiled salmon is a nutritious, heart-healthy seafood choice, and these broiled salmon gyros are one of my favorite easy salmon recipes.
Ingredients
- 1 lb wild salmon filets
- Lemon pepper seasoning
- Pinch salt and pepper (adjust based on the salt in your lemon pepper mix)
- Olive oil, for drizzling
- 2–3 whole wheat pita pockets (split into 4–6 halves)
- Fresh baby spinach leaves
- Sliced red bell pepper
- Sliced red onion
- Cucumber and Feta Greek Yogurt Dip (use as the gyro sauce)
- Lemon wedges, for serving
Instructions
- Preheat your broiler.
- Line a broiler pan or baking sheet with lightly greased aluminum foil. Pat the salmon filets dry with a paper towel, then season generously with lemon pepper, salt, and pepper. Drizzle a little olive oil over each filet. Place under the broiler and cook 8–10 minutes, or until the salmon turns a lighter pink and flakes easily with a fork. (Exact cook time depends on filet thickness.) Remove and set aside.
- To assemble the gyros, split the pita pockets and fill each with spinach, sliced bell pepper and red onion, and a tablespoon or two of the Cucumber and Feta Greek Yogurt Dip. Flake the cooked salmon into large pieces and tuck them into the pitas. Squeeze fresh lemon over the salmon and serve immediately.
More salmon recipes:
Honey Mandarin Almond Crusted Salmon
Grapefruit and Pistachio Crusted Salmon
Salmon Spinach Bake
Chipotle Salmon Tacos
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