Healthy Broiled Salmon Gyros
Broiled salmon is a heart-healthy seafood option, and one of my favorite easy salmon recipes are these broiled salmon gyros!
Do you remember that amazing Cucumber and Feta Greek Yogurt Dip I posted about last week? Well, it’s back. It’s back in the form of a “sauce” that elevated what started as very everyday broiled fish and veggies for dinner into a pita sandwich that just screamed – awesome.
I ended up making up a second batch of the dip recently. I wanted to have it in the fridge for hummus and veggie pita sandwiches, and for something to dip my carrot and celery sticks in when I experience a snack attack. In addition to all that, it became an amazing topping to these really tasty and super easy broiled salmon gyros. This easy gyros dinner whipped itself up so fast that it’s going to definitely happen again in my kitchen real soon. My husband’s words after eating the broiled salmon gyros: “You ARE going to put this recipe on the blog, right?”.
I love it when he says that. 🙂
These broiled salmon gyros make for a healthy light dinner. They are so easy to put together and you can’t help but feel great after eating them.Print
- 1 lb wild salmon filets
- lemon pepper seasoning
- pinch salt and pepper (check to see how much salt is already in your lemon pepper seasoning first)
- drizzle olive oil
- 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
- lemon wedges, for serving
- Preheat your broiler.
- Place salmon filets on lightly greased aluminum foil lined broiler pan or baking sheet. Pat salmon filets dry with a paper towel, then sprinkle liberally with your favorite lemon pepper seasoning, salt and pepper. Drizzle a little olive oil over each salmon filet. Place under broiler and cook for 8-10 minutes or until salmon is turns lighter pink and flakes with a fork (cooking time for fish always depends on how thick your fish is). Set aside.
- Start assembling your “gyros” by splitting and opening your pita pockets and stuffing with spinach leaves, sliced pepper and onion, and a tablespoon (or two) of Cucumber and Feta Greek Yogurt Dip. Take your salmon and gently flake into large pieces and place into pita sandwiches. Squeeze fresh lemon over salmon pitas and enjoy.
More salmon recipes:
Are you following me on Instagram, Twitter, Facebook and Pinterest? Thanks for being here today – if you’d like to subscribe to Aggie’s Kitchen and have each post delivered straight to your e-mail box, then please add your email here. Happy cooking!
Are you following me on Instagram, Twitter, Facebook and Pinterest? If you’d like to subscribe to Aggie’s Kitchen and have each post delivered straight to your e-mail box, then please add your email here. Happy cooking!
There are affiliate links in this post. I make small earnings through any purchases made through these links. Thank you for supporting Aggie’s Kitchen!