Go Back
–+ servings
Spinach & Feta Stuffed Salmon Pinwheels

Spinach & Feta Stuffed Salmon Pinwheels for Elegant Meals

Enjoy the delectable Spinach & Feta Stuffed Salmon Pinwheels, a perfect blend of elegance and nutrition packed with omega-3 goodness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Resting Time 2 minutes
Total Time 35 minutes
Servings: 4 pinwheels
Course: Dinner
Cuisine: Gourmet
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pinwheels
  • 1 lb Salmon Fillet Fresh or wild-caught for richer taste
  • 1 cup Spinach Fresh or thawed frozen, well-drained
  • 4 oz Feta Cheese Can substitute with goat cheese or ricotta
  • 2 tbsp Olive Oil High-quality extra virgin recommended
  • to taste Salt Essential for flavor enhancement
  • to taste Pepper Essential for flavor enhancement

Equipment

  • Mixing Bowl
  • Cutting Board
  • meat mallet
  • Baking dish
  • Knife
  • Toothpicks

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine your thawed and drained spinach with crumbled feta cheese to create the filling.
  2. Carefully slice your salmon fillet horizontally to make it even and flat. Pound to even thickness and season with salt and pepper.
  3. Spread the spinach and feta mixture evenly over the salmon fillet, then roll it tightly into a log shape.
  4. Preheat the oven to 375°F (190°C). Lightly grease a baking dish and place the salmon pinwheels inside, seam side down.
  5. Brush the tops lightly with olive oil and bake for 15-18 minutes until flaky and opaque.
  6. Remove from the oven and let rest for a couple of minutes. Slice and garnish with fresh dill or lemon juice.

Nutrition

Serving: 1pinwheelCalories: 350kcalCarbohydrates: 2gProtein: 30gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 400mgPotassium: 500mgFiber: 1gVitamin A: 2000IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

These pinwheels can be served as a main course or appetizer, and are great for entertaining guests.

Tried this recipe?

Let us know how it was!