Mediterranean Spinach Stuffed Salmon Pinwheels
These tender salmon pinwheels are filled with a flavorful mixture of sautéed spinach, garlic, feta cheese, and sun-dried tomatoes. Baked with a lemon-olive oil drizzle, they’re light yet rich, and packed with bold Mediterranean ingredients.
⏱️ Time:
Prep: 20 minutes
Cook: 20–25 minutes
Total: ~45 minutes
Ingredients:
For the Salmon:
2 large skinless salmon fillets (~1.5 lbs / 700g total), center-cut and butterflied lengthwise
Salt and pepper, to taste
1 tbsp olive oil
Juice of 1 lemon
Optional garnish: lemon slices, chopped parsley
For the Mediterranean Spinach Filling:
1 tbsp olive oil
3 cloves garlic, minced
3 cups fresh baby spinach (or 1 cup frozen, thawed and squeezed dry)
1/4 cup chopped sun-dried tomatoes (oil-packed or rehydrated)
1/3 cup crumbled feta cheese
1 tbsp chopped fresh dill or parsley
Zest of 1 lemon
Salt and pepper to taste
Instructions:
1. Prepare the Filling:
Heat 1 tbsp olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds.
Add spinach and cook until wilted (1–2 minutes). Stir in sun-dried tomatoes, feta, lemon zest, and herbs.
Season with salt and pepper. Let cool slightly before stuffing.
2. Prep the Salmon:
Butterfly each salmon fillet lengthwise (if not already done), then gently pound to even thickness (about 1/2 inch thick).
Season with salt and pepper on both sides.
3. Roll & Slice:
Spread the spinach filling evenly over each salmon fillet.
Roll up tightly (starting from the short end) into a log.
Secure with toothpicks or tie with kitchen twine.
Slice into 2-inch pinwheels and place them cut-side up in a lightly oiled baking dish.
4. Bake:
Drizzle pinwheels with olive oil and lemon juice.
Bake at 200°C (400°F) for 18–22 minutes, until salmon is cooked through and flakes easily.
5. Serve:
Garnish with extra feta, fresh herbs, and lemon slices if desired.
Serve with orzo, couscous, roasted veggies, or a light Greek salad.
Tips:
Use thinner, center-cut salmon fillets for easier rolling.
For a more luxurious version, add a spoonful of ricotta or cream cheese to the filling.
Use parchment paper or foil for easier cleanup in the baking dish.
❓ Frequently asked questions FAQ:
Q: Can I make these ahead of time?
A: Yes! Roll and slice the pinwheels up to 1 day ahead and refrigerate. Bake fresh before serving.
Q: Can I freeze them?
A: Freeze after assembling but before baking. Thaw overnight in the fridge before baking.
Q: Can I use frozen salmon?
A: Yes — thaw completely, pat dry, and proceed with the recipe.
Nutritional Information
Calories: 380
Protein: 33g
Fat: 24g
Carbs: 4g
Fiber: 13g
Sodium: 420mg