Spinach & Feta Stuffed Salmon Pinwheels (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 large salmon fillet (about 1½ lbs, skinless)
02 -
2 cups fresh spinach, chopped
03 -
½ cup feta cheese, crumbled
04 -
2 cloves garlic, minced
05 -
1 tablespoon olive oil, plus extra for brushing
06 -
2 tablespoons cream cheese, softened
07 -
1 teaspoon lemon zest
08 -
1 tablespoon fresh lemon juice
09 -
½ teaspoon dried dill (or 1 teaspoon fresh dill)
10 -
Salt and pepper, to taste
11 -
Toothpicks or kitchen twine (to hold the pinwheels)
# Instructions:
01 -
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.
02 -
In a mixing bowl, combine the cooked spinach, crumbled feta cheese, softened cream cheese, lemon zest, lemon juice, and dill. Mix until evenly combined.
03 -
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 meat mallet for an even thickness. Season both sides of the salmon with salt and pepper.
04 -
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.
05 -
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.
06 -
Remove the toothpicks or twine before serving. Garnish with a sprinkle of fresh dill or an extra squeeze of lemon juice, if desired.
# Notes:
01 -
Choose high-quality fresh salmon for the best flavor. Ask your fishmonger to remove the skin for easier preparation.
02 -
For a variation, try adding a tablespoon of chopped sun-dried tomatoes or capers to the filling.
03 -
Leftover pinwheels can be refrigerated for up to 2 days and gently reheated in the oven.