Spinach & Feta Stuffed Salmon Pinwheels Recipe

Introduction

Spinach & Feta Stuffed Salmon Pinwheels are a delightful twist on a classic salmon dish. These elegant pinwheels combine tender salmon with a creamy, flavorful filling that’s perfect for a special dinner or entertaining guests.

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 the minced garlic and sauté for 1 minute until fragrant. Stir in the 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 slice it horizontally to create a thin, flat piece. If needed, gently pound it with a mallet for an 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.
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 pinwheels in a greased baking dish and brush 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 a squeeze of lemon juice if desired.

Tips & Variations

• For an extra creamy filling, try adding a tablespoon of Greek yogurt to the spinach and feta mixture.
• Fresh dill can be substituted with fresh parsley or basil for a different herbal note.
• If you can’t find a large salmon fillet, you can use smaller pieces and assemble individual pinwheels.
• Serve with a side of roasted vegetables or a fresh green salad for a complete meal.

Storage

Store leftover salmon pinwheels in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 325°F (160°C) for 10 minutes or until warmed through to preserve moisture and flavor. Avoid microwaving, which can dry out the salmon.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pinwheels ahead of time?

Yes, you can assemble the pinwheels a few hours ahead and keep them refrigerated. Just wait to bake them until you’re ready to serve.

What if I don’t have cream cheese?

Ricotta cheese or mascarpone can work as alternatives to cream cheese, providing a similar creamy texture in the filling.

Spinach & Feta Stuffed Salmon Pinwheels Recipe

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★★★★★

4.9 from 112 reviews

Delicious and elegant Spinach & Feta Stuffed Salmon Pinwheels featuring tender salmon rolled with a flavorful mixture of sautéed spinach, creamy feta, garlic, and fresh herbs, baked to perfection. This recipe is perfect for a special dinner or entertaining guests, combining healthy ingredients with a simple, baked cooking method.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 4 servings (approximately 12 pinwheels) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Salmon & Filling

• 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. 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 from heat and let cool slightly. In a mixing bowl, combine the cooked spinach, feta cheese, cream cheese, lemon zest, lemon juice, and dill. Mix well 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 necessary, gently pound with a mallet to achieve even thickness. Season the salmon evenly 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 shape. Secure the roll with toothpicks or kitchen twine. Using a sharp knife, slice the salmon roll into 1½-inch thick pinwheels.
4. Bake the Pinwheels: Preheat the oven to 375°F (190°C). Grease a baking dish and place the salmon pinwheels inside. Lightly brush the pinwheels with olive oil. Bake for 15-18 minutes until the salmon is cooked through and flakes easily with a fork.
5. Serve: Carefully remove toothpicks or twine before serving. Optionally garnish with fresh dill or an extra squeeze of lemon juice for brightness. Serve warm and enjoy.

Notes

• Ensure the salmon fillet is skinless and relatively evenly thick for easy rolling and even cooking.
• You can swap cream cheese for ricotta or mascarpone for a slightly different texture.
• Fresh dill will give a brighter flavor than dried dill but either works well.
• Use a sharp knife to slice the pinwheels cleanly without squashing the roll.
• Pinwheels can be prepared ahead and refrigerated before baking; increase bake time slightly if baking from cold.

Keywords: salmon pinwheels, spinach feta stuffed salmon, baked salmon recipe, healthy salmon dish, Mediterranean salmon, dinner party recipe