A protein-rich, healthy gyro served with a homemade Greek yogurt sauce!

We are working together today to raise awareness about Heart Disease. Kim of Cravings Of A Lunatic and Jen from Juanita’s Cocina contacted other bloggers, asking them to share how heart disease affected their lives. We share our stories and recipes today in honor and memory of Momzie’s Mom, Kim. We hope that you will also share stories with us.

I was honored to be asked to join this group of bloggers by Jen and Kim to raise awareness about heart disease. Heart disease is the number one cause of death in America. We hope that raising awareness and educating people about heart disease will help us to reduce the risks of the disease.

Start with your diet. Salmon is a good example. Salmon is rich in Omega-3 fatty acids and Vitamin D, as well as being a good source of protein. Salmon is easy to cook, whether on the stovetop, grill, or oven. It can also be used for salads, pasta, and sandwiches.

I love to use broiled wild Alaska salmon, flake it up, and serve it with homemade Cucumber Feta Greek Yogurt dip. This gyro is a must-have for any salmon lover. It’s so delicious and delicate.


  • Salmon 1 pound
  • Olive oil two tablespoons
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • Olive oil
  • Two whole wheat pitas, divided into four halves
  • Serving size: 2 cups of baby spinach
  • Lemon wedges for serving

For the DIP

  • 2 cups Greek yogurt
  • 1 cup of crumbled feta
  • 1 Persian cucumber grated
  • Oregano, 1/2 teaspoon
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder
  • To taste, add Kosher Salt and freshly ground Black Pepper


  • Combine the Greek yogurt with the feta cheese, cucumbers, oregano powder, garlic and onion, and salt and pepper to taste in a medium-sized bowl. Cover the bowl and refrigerate for at least an hour to allow the flavors to meld.
  • Preheat oven to broil. Line a baking tray with parchment paper.
  • Place the salmon on the baking sheet. Sprinkle with salt and pepper to taste. Drizzle olive oil over the salmon. Broil for about 5 minutes until the fish turns pink. Flip gently and broil the fish until it flakes easily with a knife, approximately 5 minutes. Let the fish cool for five minutes before tearing it into 1/2-inch pieces.
  • Fill pita halves half with spinach, salmon, and dip. If desired, serve immediately with lemon wedges.

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