Spinach & Feta Stuffed Salmon Pinwheels Recipe

Introduction

These Spinach & Feta Stuffed Salmon Pinwheels are a delicious and elegant way to enjoy salmon with a flavorful spinach and cheese filling. Perfect for a weeknight dinner or a special occasion, they combine tender salmon with creamy feta and bright lemon notes.

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

1. Step 1: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in chopped spinach and cook for 2-3 minutes until wilted. Remove from heat and let cool slightly.
2. Step 2: In a mixing bowl, combine the cooked spinach, feta cheese, cream cheese, lemon zest, lemon juice, and dill. Mix until evenly combined.
3. Step 3: 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 even thickness. Season with salt and pepper.
4. Step 4: 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.
5. Step 5: Use a sharp knife to slice the salmon roll into 1½-inch thick pinwheels.
6. Step 6: Preheat your oven to 375°F (190°C). Place the salmon pinwheels in a greased baking dish and brush them lightly with olive oil.
7. Step 7: Bake for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork.
8. Step 8: Remove toothpicks or twine before serving. Garnish with fresh dill or an extra squeeze of lemon juice if desired.

Tips & Variations

• Use fresh dill if available for a brighter flavor, but dried dill works well too.
• Try adding chopped sun-dried tomatoes or olives to the filling for extra zest.
• Be gentle when rolling the salmon to prevent tearing the fillet.
• If you don’t have cream cheese, a soft goat cheese can be a good substitute.

Storage

Store leftover pinwheels in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through, taking care not to dry out the salmon.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare and assemble the pinwheels ahead of time and keep them refrigerated for a few hours before baking. This makes dinner prep quick and easy.

What if my salmon fillet has skin?

If your fillet still has skin, carefully remove it with a sharp knife before preparing the pinwheels to ensure even rolling and cooking.

Spinach & Feta Stuffed Salmon Pinwheels Recipe

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4.6 from 129 reviews

Delicious and elegant Spinach & Feta Stuffed Salmon Pinwheels featuring tender salmon fillet rolled with a flavorful filling of sautéed spinach, creamy feta, garlic, and fresh herbs, baked to perfection. Perfect for a nutritious dinner or special occasion.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Salmon and Pinwheels

• 1 large salmon fillet (about 1½ lbs, skinless)
• Salt and pepper, to taste
• Toothpicks or kitchen twine (to hold the pinwheels)
• 1 tablespoon olive oil (for brushing)

Spinach & Feta Filling

• 2 cups fresh spinach (chopped)
• ½ cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1 tablespoon olive oil (for sautéing)
• 2 tablespoons cream cheese, softened
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• ½ teaspoon dried dill (or 1 teaspoon fresh dill)

Instructions

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.
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.
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.
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.
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

• Ensure the salmon fillet is evenly flattened for consistent rolling and even cooking.
• You can substitute cream cheese with ricotta for a lighter filling.
• If fresh dill is unavailable, dried dill works well but use less as it is more concentrated.
• Serve these pinwheels warmed as a main course or chilled as an appetizer.
• Can be prepared ahead and stored in the refrigerator before baking.

Keywords: salmon pinwheels, spinach and feta stuffed salmon, baked salmon, healthy salmon recipe, Mediterranean salmon, stuffed salmon roll