Spinach and Feta Stuffed Salmon Pinwheels

Spinach and Feta Stuffed Salmon Pinwheels

Ingredients:

1 large skinless salmon fillet (about 1.5–2 lbs)

1 cup fresh spinach (chopped and lightly sautéed or steamed)

1/2 cup crumbled feta cheese

2–3 tablespoons cream cheese (softened)

1 garlic clove (minced)

Zest of 1 lemon

Salt and pepper to taste

Olive oil or melted butter for brushing

Toothpicks or butcher’s twine

Instructions:

Prep the Salmon

Place the salmon fillet skin-side down (even if skinless).

If it’s thick, butterfly it or gently pound it to an even thickness using a mallet or rolling pin.

Season with salt, pepper, and lemon zest.

Make the Filling

In a bowl, combine sautéed spinach, feta, cream cheese, and garlic.

Mix until smooth and spreadable.

Assemble the Pinwheels

Spread the spinach-feta mixture evenly over the fillet.

Starting from the long edge, tightly roll the salmon into a log.

Slice into 1.5- to 2-inch thick pinwheels.

Secure each with a toothpick or tie with butcher’s twine.

Cook

Option 1 – Oven Bake:

Preheat oven to 375°F (190°C).

Place pinwheels in a greased baking dish. Brush tops with olive oil or melted butter.

Bake for 18–22 minutes, or until salmon is cooked through.

Option 2 – Pan Sear + Bake:

Sear pinwheels cut-side down in a hot oven-safe skillet with a little oil for 2–3 minutes per side.

Transfer the skillet to a 375°F oven for 10–12 minutes.

Serve

Remove toothpicks or twine before serving.

Drizzle with a little lemon juice or a yogurt-dill sauce.

Suggested Sides:

Lmon herb quinoa or wild rice

Garlic green beans or roasted asparagus

Greek salad