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Spinach & Feta Stuffed Salmon Pinwheels

  • Author: baking
  • 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

Scale
  • 1 large salmon fillet (about 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.