Introduction: Ready for an Elegant, Flavorful Seafood Dish?
Craving a dish that’s both sophisticated and bursting with flavor? These Spinach & Feta Stuffed Salmon Pinwheels are your perfect choice! Combining tender salmon with a creamy, tangy spinach and feta filling, these pinwheels are a delightful blend of savory, zesty, and herbaceous notes. Perfect for dinner parties, special occasions, or a healthy weeknight meal, they’re as impressive as they are delicious. Inspired by your love for bold, wholesome dishes like Keto Big Mac Smash Burgers and Lemon Yogurt Cake, this recipe is easy, nutritious, and sure to wow. Ready to roll up a seafood masterpiece? Let’s dive into this elegant recipe!
Overview: Why Spinach & Feta Stuffed Salmon Pinwheels Are a Must-Try
These Spinach & Feta Stuffed Salmon Pinwheels elevate salmon with a rich filling of wilted spinach, creamy feta, and bright lemon zest. The pinwheel presentation adds a touch of elegance, while the quick baking time keeps it practical. What makes them special? They’re gluten-free, low-carb, and packed with protein and healthy fats, making them ideal for various diets.
- Time Requirement: About 35 minutes total (15 minutes prep, 15–18 minutes baking).
- Difficulty Level: Moderate. Simple assembly with a bit of knife skills for slicing.
- Why It’s Special: It’s a healthy, gluten-free seafood dish with vibrant flavors and a stunning presentation, perfect for entertaining or weeknight dinners.
These pinwheels are a flavorful, crowd-pleasing treat that’s sure to impress. Let’s get cooking!
Essential Ingredients
Here’s what you need to make these Spinach & Feta Stuffed Salmon Pinwheels. Each ingredient adds to the savory, creamy, and zesty magic.
- Large Salmon Fillet (about 1½ lbs, skinless): The star, providing a tender, flaky base.
- Fresh Spinach (2 cups, chopped): Adds earthy, nutrient-rich flavor.
- Feta Cheese (½ cup, crumbled): Brings tangy, salty creaminess.
- Garlic (2 cloves, minced): Infuses aromatic depth.
- Olive Oil (1 tablespoon, plus more for brushing): Used for sautéing and brushing for a golden finish.
- Cream Cheese (2 tablespoons, softened): Creates a creamy, binding filling.
- Lemon Zest (1 teaspoon): Adds bright, citrusy notes.
- Fresh Lemon Juice (1 tablespoon): Enhances the tangy flavor.
- Dried Dill (½ teaspoon, or 1 teaspoon fresh dill): Provides herbaceous warmth.
- Salt and Pepper (to taste): Seasons the salmon and filling.
- Toothpicks or Kitchen Twine: Secures the pinwheels during baking.
Substitutions and Variations
- Salmon: Swap with trout or cod fillets for a similar texture (adjust cooking time as needed).
- Spinach: Use kale, arugula, or Swiss chard, wilted similarly.
- Feta Cheese: Replace with goat cheese, ricotta, or a dairy-free feta for vegan diets.
- Cream Cheese: Substitute with Greek yogurt, vegan cream cheese, or mascarpone.
- Dill: Use fresh parsley, basil, or tarragon for a different herbaceous note.
- Lemon: Swap with orange zest and juice for a milder citrus flavor.
- Add-Ins: Mix in ¼ cup chopped sun-dried tomatoes, capers, or pine nuts for extra flavor.
Step-by-Step Instructions
Making these Spinach & Feta Stuffed Salmon Pinwheels is straightforward with a touch of finesse! Follow these steps for perfect results every time.
Step 1: Prepare the Spinach and Feta Filling
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
- Stir in 2 cups chopped fresh spinach and cook for 2–3 minutes until wilted.
- Remove from heat and let cool slightly.
- In a mixing bowl, combine the wilted spinach, ½ cup crumbled feta cheese, 2 tablespoons softened cream cheese, 1 teaspoon lemon zest, 1 tablespoon fresh lemon juice, and ½ teaspoon dried dill (or 1 teaspoon fresh dill). Mix until evenly combined.
Tip: Drain any excess liquid from the spinach to prevent a watery filling.
Step 2: Prep the Salmon Fillet
- Place the 1½-pound skinless salmon fillet on a cutting board.
- Carefully slice it horizontally to create a thin, flat piece (about ¼-inch thick). If needed, gently pound with a meat mallet to even out the thickness.
- Season both sides with salt and pepper to taste.
Tip: Use a sharp knife and work slowly to avoid tearing the salmon.
Step 3: Assemble the Pinwheels
- Spread the spinach and feta mixture evenly over the entire surface of the salmon fillet.
- Starting from one long end, tightly roll the salmon into a log, keeping the filling inside.
- Secure the roll with toothpicks or kitchen twine at 1½-inch intervals.
- Using a sharp knife, slice the roll into 1½-inch thick pinwheels, ensuring each piece is held together by a toothpick or twine.
Tip: Chill the rolled salmon for 10 minutes before slicing for cleaner cuts.
Step 4: Bake the Pinwheels
- Preheat your oven to 375°F (190°C).
- Grease a baking dish with olive oil or nonstick spray.
- Place the salmon pinwheels in the dish, cut-side up, and brush lightly with olive oil.
- Bake for 15–18 minutes, until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F).
Tip: Avoid overcooking to keep the salmon moist; check at 15 minutes.
Step 5: Serve
- Remove the toothpicks or twine from the pinwheels.
- Garnish with a sprinkle of fresh dill or an extra squeeze of lemon juice, if desired.
- Serve warm, ideally with a side of roasted vegetables or a fresh salad.
Tip: Let the pinwheels rest for 2–3 minutes before serving to retain juices.
Assembly: Building the Perfect Spinach & Feta Stuffed Salmon Pinwheels
Making these Spinach & Feta Stuffed Salmon Pinwheels is all about creating a flavorful, elegant dish with a stunning presentation. Here’s how to make them perfect:
- Cook Spinach Properly: Wilt the spinach just until soft to avoid excess moisture.
- Spread Filling Evenly: Ensure the filling covers the salmon uniformly for consistent flavor in every bite.
- Roll Tightly: A snug roll prevents the filling from spilling out during slicing.
- Slice Carefully: Use a sharp knife and gentle sawing motion for clean, even pinwheels.
Presentation Tips:
- Arrange pinwheels on a platter with fresh lemon wedges and dill sprigs for a vibrant look.
- Serve with a drizzle of olive oil or a light lemon butter sauce for extra elegance.
- Pair with roasted asparagus, garlic mashed cauliflower, or a quinoa salad for a complete meal.
Storage and Make-Ahead Tips
These salmon pinwheels are great for making ahead or enjoying as leftovers. Here’s how to keep them fresh:
- Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 2 days.
- Freeze cooked pinwheels for up to 1 month, wrapped tightly in plastic wrap and placed in a freezer-safe container. Thaw in the fridge overnight before reheating.
- Reheating:
- Reheat in a 350°F oven for 5–7 minutes until warmed through, or microwave gently for 1–2 minutes (oven preferred to maintain texture).
- Make-Ahead Tips:
- Prep the filling up to a day ahead and refrigerate in an airtight container.
- Assemble and roll the salmon up to 4 hours ahead; wrap tightly and refrigerate until ready to slice and bake.
- Slice pinwheels just before baking for the freshest presentation.
Tip: Store with a layer of parchment between pinwheels to prevent sticking.
Recipe Variations
These Spinach & Feta Stuffed Salmon Pinwheels are versatile, drawing on your love for bold, wholesome dishes like Keto Big Mac Smash Burgers and Blackberry Crisp. Here are some fun ideas:
- Mediterranean Pinwheels: Add ¼ cup chopped sun-dried tomatoes and olives to the filling.
- Creamy Pesto Pinwheels: Swap feta for mozzarella and mix 1 tablespoon pesto into the filling.
- Spicy Salmon Pinwheels: Add a pinch of red pepper flakes or diced jalapeños to the filling for heat.
- Dairy-Free Version: Use vegan cream cheese and dairy-free feta or skip cheese for a lighter filling.
- Herb-Infused Pinwheels: Replace dill with fresh basil or parsley for a different flavor profile.
Tip: Brush with a garlic-herb butter before baking for extra richness.
Conclusion: An Elegant, Flavorful Seafood Treat to Love
Spinach & Feta Stuffed Salmon Pinwheels are the perfect way to enjoy a healthy, flavorful seafood dish with a stunning presentation. With their creamy, tangy filling and tender salmon, they’re a meal that’s as delicious as it is impressive. Perfect for dinner parties, special occasions, or a nutritious weeknight dinner, these pinwheels are sure to shine. Play with the variations, share with loved ones, and savor every flaky, savory bite. What’s your favorite way to enjoy these pinwheels? Share your ideas in the comments and let us know how they turned out!
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Spinach & Feta Stuffed Salmon Pinwheels
Description
Craving a dish that’s both sophisticated and bursting with flavor? These Spinach & Feta Stuffed Salmon Pinwheels are your perfect choice! Combining tender salmon with a creamy, tangy spinach and feta filling, these pinwheels are a delightful blend of savory, zesty, and herbaceous notes
Ingredients
Here’s what you need to make these Spinach & Feta Stuffed Salmon Pinwheels. Each ingredient adds to the savory, creamy, and zesty magic.
- Large Salmon Fillet (about 1½ lbs, skinless): The star, providing a tender, flaky base.
- Fresh Spinach (2 cups, chopped): Adds earthy, nutrient-rich flavor.
- Feta Cheese (½ cup, crumbled): Brings tangy, salty creaminess.
- Garlic (2 cloves, minced): Infuses aromatic depth.
- Olive Oil (1 tablespoon, plus more for brushing): Used for sautéing and brushing for a golden finish.
- Cream Cheese (2 tablespoons, softened): Creates a creamy, binding filling.
- Lemon Zest (1 teaspoon): Adds bright, citrusy notes.
- Fresh Lemon Juice (1 tablespoon): Enhances the tangy flavor.
- Dried Dill (½ teaspoon, or 1 teaspoon fresh dill): Provides herbaceous warmth.
- Salt and Pepper (to taste): Seasons the salmon and filling.
- Toothpicks or Kitchen Twine: Secures the pinwheels during baking.
Substitutions and Variations
- Salmon: Swap with trout or cod fillets for a similar texture (adjust cooking time as needed).
- Spinach: Use kale, arugula, or Swiss chard, wilted similarly.
- Feta Cheese: Replace with goat cheese, ricotta, or a dairy-free feta for vegan diets.
- Cream Cheese: Substitute with Greek yogurt, vegan cream cheese, or mascarpone.
- Dill: Use fresh parsley, basil, or tarragon for a different herbaceous note.
- Lemon: Swap with orange zest and juice for a milder citrus flavor.
- Add-Ins: Mix in ¼ cup chopped sun-dried tomatoes, capers, or pine nuts for extra flavor.
Instructions
Step 1: Prepare the Spinach and Feta Filling
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
- Stir in 2 cups chopped fresh spinach and cook for 2–3 minutes until wilted.
- Remove from heat and let cool slightly.
- In a mixing bowl, combine the wilted spinach, ½ cup crumbled feta cheese, 2 tablespoons softened cream cheese, 1 teaspoon lemon zest, 1 tablespoon fresh lemon juice, and ½ teaspoon dried dill (or 1 teaspoon fresh dill). Mix until evenly combined.
Tip: Drain any excess liquid from the spinach to prevent a watery filling.
Step 2: Prep the Salmon Fillet
- Place the 1½-pound skinless salmon fillet on a cutting board.
- Carefully slice it horizontally to create a thin, flat piece (about ¼-inch thick). If needed, gently pound with a meat mallet to even out the thickness.
- Season both sides with salt and pepper to taste.
Tip: Use a sharp knife and work slowly to avoid tearing the salmon.
Step 3: Assemble the Pinwheels
- Spread the spinach and feta mixture evenly over the entire surface of the salmon fillet.
- Starting from one long end, tightly roll the salmon into a log, keeping the filling inside.
- Secure the roll with toothpicks or kitchen twine at 1½-inch intervals.
- Using a sharp knife, slice the roll into 1½-inch thick pinwheels, ensuring each piece is held together by a toothpick or twine.
Tip: Chill the rolled salmon for 10 minutes before slicing for cleaner cuts.
Step 4: Bake the Pinwheels
- Preheat your oven to 375°F (190°C).
- Grease a baking dish with olive oil or nonstick spray.
- Place the salmon pinwheels in the dish, cut-side up, and brush lightly with olive oil.
- Bake for 15–18 minutes, until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F).
Tip: Avoid overcooking to keep the salmon moist; check at 15 minutes.
Step 5: Serve
- Remove the toothpicks or twine from the pinwheels.
- Garnish with a sprinkle of fresh dill or an extra squeeze of lemon juice, if desired.
- Serve warm, ideally with a side of roasted vegetables or a fresh salad.
Tip: Let the pinwheels rest for 2–3 minutes before serving to retain juices.
FAQs
1. Can I use frozen spinach?
Yes! Thaw and squeeze out excess moisture thoroughly before using to avoid a watery filling.
2. Is this dish healthy?
Yes! It’s high in protein, omega-3s from salmon, and nutrients from spinach. Use less feta or cream cheese for a lighter option.
3. Can I make it dairy-free?
Yes! Use vegan cream cheese and dairy-free feta or replace cheese with mashed avocado for creaminess.
4. Why is my salmon falling apart?
- Roll tightly and secure well with toothpicks or twine.
- Chill the rolled salmon briefly before slicing for cleaner cuts.
- Use a sharp knife and slice gently.
5. Can I make these ahead?
Yes! Prep the filling a day ahead or assemble the roll up to 4 hours ahead; bake just before serving.
6. How long do they last?
They stay fresh in the fridge for up to 2 days or frozen for 1 month.
7. Can I freeze these pinwheels?
Yes! Freeze cooked pinwheels, wrapped tightly, for up to 1 month. Thaw in the fridge before reheating.
8. What’s the best way to serve them?
Serve warm with roasted vegetables, a fresh salad, or a light lemon sauce for an elegant meal.