Total Time: 38 minutes
There’s something so elegant yet simple about these Spinach & Feta Stuffed Salmon Pinwheels. The tender, flaky salmon paired with the creamy spinach and feta filling makes this dish a show-stopper for any meal. Perfect for a weeknight dinner, a special occasion, or when you just want to impress without too much fuss.
Ingredients
- 1 large salmon fillet (about 1½ lbs, skinless)
- 2 cups fresh spinach, chopped
- ½ cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons cream cheese, softened
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried dill (or 1 teaspoon fresh dill)
- Salt and pepper, to taste
- Toothpicks or kitchen twine (to hold the pinwheels)
Instructions
Step 1: Prepare the Spinach and Feta Filling
Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the chopped spinach and cook for 2–3 minutes until wilted. Remove the skillet from heat and let it cool slightly. In a mixing bowl, combine the cooked spinach, feta cheese, cream cheese, lemon zest, lemon juice, and dill. Mix until evenly combined.
Step 2: Prep the Salmon Fillet
Place the salmon fillet on a cutting board and carefully slice it horizontally to create a thin, flat piece. If needed, gently pound it with a mallet for an even thickness. Season the salmon with salt and pepper.
Step 3: Assemble the Pinwheels
Spread the spinach and feta mixture evenly over the salmon fillet. Starting from one end, tightly roll the salmon into a log. Secure with toothpicks or kitchen twine to hold the roll in place. Use a sharp knife to slice the salmon roll into 1½-inch thick pinwheels.
Step 4: Bake the Pinwheels
Preheat your oven to 375°F (190°C). Place the salmon pinwheels in a greased baking dish. Brush them lightly with olive oil. Bake for 15–18 minutes, or until the salmon is cooked through and flakes easily with a fork.
Step 5: Serve
Remove the toothpicks or twine before serving. Garnish with a sprinkle of fresh dill or an extra squeeze of lemon juice, if desired.
Notes
Choose Fresh Salmon: A high-quality, fresh fillet will elevate this dish. Ask your fishmonger to remove the skin for ease.
Secure the Roll: Use toothpicks or twine to keep the roll together during baking. Be sure to remove them before serving.
Don’t Overcook the Salmon: Salmon cooks quickly, so keep an eye on the pinwheels to avoid drying them out.
Make It Ahead: Prep the roll and filling earlier in the day. Just slice and bake when ready to serve.
Spinach & Feta Stuffed Salmon Pinwheels
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 4 servings 1x
Description
There’s something so elegant yet simple about these Spinach & Feta Stuffed Salmon Pinwheels. The tender, flaky salmon paired with the creamy spinach and feta filling makes this dish a show-stopper for any meal. Perfect for a weeknight dinner, a special occasion, or when you just want to impress without too much fuss.
Ingredients
-
1 large salmon fillet (about 1½ lbs, skinless)
-
2 cups fresh spinach, chopped
-
½ cup feta cheese, crumbled
-
2 cloves garlic, minced
-
1 tablespoon olive oil
-
2 tablespoons cream cheese, softened
-
1 teaspoon lemon zest
-
1 tablespoon fresh lemon juice
-
½ teaspoon dried dill (or 1 teaspoon fresh dill)
-
Salt and pepper, to taste
-
Toothpicks or kitchen twine (to hold the pinwheels)
Instructions
Step 1: Prepare the Spinach and Feta Filling
Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the chopped spinach and cook for 2–3 minutes until wilted. Remove the skillet from heat and let it cool slightly. In a mixing bowl, combine the cooked spinach, feta cheese, cream cheese, lemon zest, lemon juice, and dill. Mix until evenly combined.
Step 2: Prep the Salmon Fillet
Place the salmon fillet on a cutting board and carefully slice it horizontally to create a thin, flat piece. If needed, gently pound it with a mallet for an even thickness. Season the salmon with salt and pepper.
Step 3: Assemble the Pinwheels
Spread the spinach and feta mixture evenly over the salmon fillet. Starting from one end, tightly roll the salmon into a log. Secure with toothpicks or kitchen twine to hold the roll in place. Use a sharp knife to slice the salmon roll into 1½-inch thick pinwheels.
Step 4: Bake the Pinwheels
Preheat your oven to 375°F (190°C). Place the salmon pinwheels in a greased baking dish. Brush them lightly with olive oil. Bake for 15–18 minutes, or until the salmon is cooked through and flakes easily with a fork.
Step 5: Serve
Remove the toothpicks or twine before serving. Garnish with a sprinkle of fresh dill or an extra squeeze of lemon juice, if desired.
Notes
Choose Fresh Salmon: A high-quality, fresh fillet will elevate this dish. Ask your fishmonger to remove the skin for ease.
Secure the Roll: Use toothpicks or twine to keep the roll together during baking. Be sure to remove them before serving.
Don’t Overcook the Salmon: Salmon cooks quickly, so keep an eye on the pinwheels to avoid drying them out.
Make It Ahead: Prep the roll and filling earlier in the day. Just slice and bake when ready to serve.