Spinach Feta Salmon Pinwheels

This hearty Spinach & Feta Stuffed Salmon Pinwheels recipe transforms an ordinary salmon fillet into an impressive spiral of flavors. The combination of tender salmon with a creamy spinach and feta filling creates a restaurant-quality dish that's surprisingly simple to prepare at home.

I first created these salmon pinwheels when hosting a small dinner party and needed something that looked sophisticated without keeping me in the kitchen all evening. The spirals of pink salmon wrapped around the vibrant green filling never fail to elicit compliments, and my family now requests them regularly for Sunday dinners.

Ingredients

• Fresh salmon fillet: about 1½ lbs skinless for the perfect tender texture and clean flavor
• Fresh spinach: chopped adds nutrients and vibrant color to the filling
• Feta cheese: crumbled provides tangy saltiness that balances the rich salmon
• Minced garlic: for essential aromatic flavor that infuses the filling
• Olive oil: helps sauté vegetables and adds moisture
• Cream cheese: softened creates a creamy binding agent for the filling
• Lemon zest and juice: brightens the entire dish with fresh citrus notes
• Dried or fresh dill: complements seafood perfectly with its distinctive herbal quality
• Salt and pepper: to enhance all flavors throughout the dish

Step-by-Step Instructions

Prepare the Spinach and Feta Filling:

Begin by heating olive oil in a skillet over medium heat. Add the minced garlic and sauté for exactly one minute until it becomes fragrant but not browned. Immediately add the chopped spinach, stirring frequently until it wilts completely, about 2-3 minutes. The spinach will dramatically reduce in volume. Remove from heat and allow to cool slightly so it doesn't melt the cheeses prematurely. In a mixing bowl, thoroughly combine the cooled spinach mixture with crumbled feta, softened cream cheese, lemon zest, lemon juice, and dill until you have a uniform, spreadable filling.

Prep the Salmon Fillet:

Place your salmon fillet on a clean cutting board. Using a sharp knife, carefully slice horizontally through the fillet to create a thin, flat piece that can be rolled. The ideal thickness is about half an inch. If needed, gently pound the fillet with a meat mallet covered with plastic wrap to ensure even thickness throughout. Season both sides of the salmon with salt and pepper, being generous enough to flavor the fish but not overwhelm it.

Assemble the Pinwheels:

Spread the spinach and feta mixture evenly over the entire surface of the flattened salmon, leaving about half an inch border around the edges. Starting from the narrower end, carefully roll the salmon into a tight log, applying gentle pressure to keep it compact. Secure the roll with toothpicks or kitchen twine placed about 1½ inches apart. With a very sharp knife, slice between the securing points to create individual pinwheels of consistent thickness.

Bake the Pinwheels:

Preheat your oven to 375°F and lightly grease a baking dish. Arrange the salmon pinwheels in the dish with a small space between each one to allow heat circulation. Brush each pinwheel lightly with olive oil to keep them moist during baking. Bake for 15-18 minutes, checking for doneness by gently inserting a fork into the thickest part. The salmon should flake easily but still remain moist.

Serve:

Carefully remove all toothpicks or twine before serving. Arrange the pinwheels on a serving platter or individual plates. For an extra touch of flavor and presentation, garnish with fresh dill sprigs and lemon wedges. The pinwheels should have a beautiful spiral pattern showing the contrast between the pink salmon and green filling.

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The feta cheese is truly the star ingredient in this recipe. While many stuffed salmon recipes use only cream cheese, the addition of feta brings a Mediterranean flair that elevates the entire dish. My Greek grandmother would always say that a little feta makes everything better, and after years of cooking, I've found she was absolutely right.

Make-Ahead Tips

These salmon pinwheels can be prepared up to 24 hours in advance. Complete all steps until baking, then cover the assembled pinwheels tightly with plastic wrap and refrigerate. When ready to cook, simply remove from the refrigerator, let stand at room temperature for 15 minutes, then bake as directed. This makes them perfect for entertaining when you want to minimize last-minute preparation.

Serving Suggestions

These elegant pinwheels pair beautifully with simple sides that won't compete with their visual appeal. A light lemon rice pilaf or roasted asparagus complements the flavors perfectly. For a complete dinner party menu, start with a simple cucumber soup, serve the salmon pinwheels as the main course, and finish with a light lemon sorbet. This progression allows the salmon to remain the centerpiece of the meal.

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Ingredient Substitutions

If you're not a fan of feta, goat cheese makes an excellent alternative with its similar texture but milder flavor. For those avoiding dairy altogether, a mixture of mashed avocado with nutritional yeast creates a surprisingly creamy dairy-free filling. The spinach can be replaced with other leafy greens like kale or Swiss chard, though cooking times may vary slightly. Just be sure to remove any tough stems and chop the leaves finely.

Frequently Asked Questions

→ How do I prepare the salmon for pinwheels?

Carefully slice the salmon fillet horizontally to create a thin, even piece. If needed, gently pound it using a mallet to achieve uniform thickness.

→ Can I use fresh dill instead of dried?

Yes, you can substitute dried dill with fresh dill. Just double the amount, as fresh herbs have a milder flavor.

→ What can I serve with salmon pinwheels?

Pair these pinwheels with a side salad, roasted vegetables, or a light quinoa pilaf for a balanced and flavorful meal.

→ Can this dish be prepared in advance?

Yes, you can prepare the filling and roll the salmon ahead of time. Store it in the refrigerator, then slice and bake when ready to serve.

→ How do I avoid overcooking the salmon?

Salmon cooks quickly, so keep an eye on the pinwheels as they bake. Remove them from the oven when they flake easily with a fork, generally after 15-18 minutes.