Spinach & Feta Stuffed Salmon Pinwheels Recipe

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If you want to impress friends or simply treat yourself to something elegant yet surprisingly easy, these Spinach & Feta Stuffed Salmon Pinwheels are exactly the dish to turn to. The combination of tender salmon wrapped around a tangy, creamy spinach and feta filling creates a perfect harmony of flavors and textures that’s both light and satisfying. Each bite offers a zesty hint of lemon and fresh dill, making the Spinach & Feta Stuffed Salmon Pinwheels a delightful centerpiece for any meal that feels gourmet but comes together with straightforward steps.

Ingredients You’ll Need

Gathering a handful of fresh, simple ingredients is all it takes to create these stunning pinwheels. Each component plays its part: from the bright green spinach adding vibrant color and earthiness to the rich, crumbly feta and creamy cheeses blending in lusciousness. Together, they build layers of flavor that make this dish so memorable.

• 1 large salmon fillet (about 1½ lbs, skinless): The star of the dish, providing a tender, flaky base for the stuffing.
• 2 cups fresh spinach (chopped): Brings freshness and a lovely pop of green that balances the richness of the cheese.
• ½ cup feta cheese, crumbled: Adds a tangy, salty bite essential for that classic Mediterranean touch.
• 2 cloves garlic, minced: Infuses the filling with a subtle savory warmth.
• 1 tablespoon olive oil: Used to sauté the garlic and spinach, lending silkiness and flavor.
• 2 tablespoons cream cheese, softened: Helps bind the filling ingredients into a luscious, creamy mixture.
• 1 teaspoon lemon zest: Brightens the filling with fresh citrus notes.
• 1 tablespoon fresh lemon juice: Adds acidity that perfectly cuts through the richness of the salmon and cheeses.
• ½ teaspoon dried dill (or 1 teaspoon fresh dill): Provides a fragrant, herbal lift that pairs beautifully with fish.
• Salt and pepper, to taste: Essential seasonings that enhance all the flavors.
• Toothpicks or kitchen twine: To keep the pinwheels neatly rolled and intact while baking.

How to Make Spinach & Feta Stuffed Salmon Pinwheels

Step 1: Prepare the Spinach and Feta Filling

Start by heating olive oil in a skillet over medium heat—it’s the base that softens garlic and spinach to perfection. Toss in the minced garlic and let it sizzle just a minute until fragrant; this step wakes up the filling with an aromatic boost. Next, add your chopped spinach and cook it down until just wilted, which usually takes about 2 to 3 minutes. After removing the skillet from heat to cool slightly, mix together the spinach with the tangy feta, creamy cream cheese, lemon zest, fresh lemon juice, and dill in a bowl. Stir until everything melds into a smooth, cohesive filling ready to take center stage inside your salmon.

Step 2: Prep the Salmon Fillet

On a clean cutting board, place your large salmon fillet and carefully slice it horizontally to make one thin, even layer. If your fillet isn’t perfectly even, gently pound it with a mallet to achieve an ideal thickness for rolling. Then season both sides generously with salt and pepper—this simple touch is vital for bringing out the fish’s natural flavor and complementing the filling.

Step 3: Assemble the Pinwheels

Spread your luscious spinach and feta mixture evenly over the flattened salmon. This layer will soon become the heart of your pinwheels. Starting from one edge, roll the salmon tightly into a log shape, taking care to keep the filling snug inside. Secure the roll firmly using toothpicks or kitchen twine so it holds its shape during baking. Finally, slice the roll crosswise into pinwheels about 1½ inches thick—each slice revealing gorgeous spirals of salmon and filling.

Step 4: Bake the Pinwheels

Preheat your oven to 375°F (190°C) to get it ready for baking. Lightly grease a baking dish and place your salmon pinwheels inside, spacing them out slightly so they cook evenly. Brush the tops with a little olive oil for plenty of shine and to help keep the fish moist. Pop them in the oven and bake for 15 to 18 minutes—timed perfectly to cook through the salmon while keeping it tender and flaky.

Step 5: Serve

Once baked, carefully remove the toothpicks or kitchen twine to reveal your beautiful pinwheels. For a finishing touch, sprinkle with fresh dill or squeeze a little extra lemon juice over the top to awaken all the bright flavors just before serving. Now you’re ready to enjoy the winning combination that makes Spinach & Feta Stuffed Salmon Pinwheels such a standout dish.

How to Serve Spinach & Feta Stuffed Salmon Pinwheels

Garnishes

Fresh herbs like dill or parsley are perfect choices to add a burst of green and extra aroma. A light drizzle of good-quality olive oil or a few thin lemon slices can make your plate pop visually and enhance the citrusy notes in the filling. Don’t be shy with freshly ground black pepper for an additional kick.

Side Dishes

These pinwheels are wonderfully versatile and pair beautifully with simple sides that let them shine. Think roasted baby potatoes tossed with herbs, a crisp mixed green salad with a tangy vinaigrette, or even a bed of herbed quinoa for a wholesome touch. Steamed or sautéed seasonal vegetables like asparagus or green beans also complement the richness nicely.

Creative Ways to Present

Want to elevate your presentation? Place the pinwheels upright on a platter so those spirals are on full display. Serve them on a bed of lemon-scented couscous or alongside a colorful vegetable purée to impress your guests visually. For casual dinners, stack a few pinwheels on wooden skewers for an easy-to-eat appetizer vibe.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers, keep them in an airtight container in the refrigerator for up to 2 days. The flavors hold up well, and the texture of the salmon stays moist. Just be sure to remove any toothpicks or twine before storing.

Freezing

While Spinach & Feta Stuffed Salmon Pinwheels are best enjoyed fresh, you can freeze cooked pinwheels if needed. Wrap them tightly in plastic wrap and place into a freezer-safe bag or container. Freeze for up to 1 month for best quality. Thaw overnight in the fridge before reheating.

Reheating

To reheat, warm leftovers gently in a preheated oven at 300°F (150°C) for 10-12 minutes to avoid drying out the fish. You can also microwave on medium power in short intervals, but the oven method preserves the texture best. Add a splash of lemon juice before serving to refresh the flavors.

FAQs

Can I use frozen spinach for the filling?

Yes, but be sure to thaw and squeeze out all excess moisture before mixing it with the cheeses; otherwise, the filling can become watery.

Is it necessary to remove the skin from the salmon?

Removing the skin ensures an even roll and prevents toughness in the pinwheels. Skinless fillets are best for this recipe.

Can I substitute the feta cheese with something else?

Sure! Goat cheese or ricotta can work as alternatives, though the tangy saltiness of feta is unique and highly complementary here.

How do I know when the salmon pinwheels are done?

The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C). The baking time of 15-18 minutes usually achieves this perfectly.

Can I prepare the pinwheels ahead of time before baking?

Absolutely! Assemble the pinwheels and refrigerate them covered for up to 24 hours before baking. This can help meld flavors and make your cooking day easier.

Final Thoughts

Spinach & Feta Stuffed Salmon Pinwheels are a wonderful way to make a special meal feel effortless and show-stopping all at once. Bursting with flavor, vibrant color, and simple elegance, they make any dinner feel like a celebration. I can’t wait for you to try this recipe and discover just how rewarding it is to create such a beautiful and delicious dish in your own kitchen!

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