Spinach and Feta Pinwheel Salmon
Tender salmon fillet rolled around a creamy spinach and feta filling, baked until flaky and fragrant.
Ingredients
Pinwheel Filling & Salmon
- 1.5 pound salmon fillet skinless and pin-boned
- 4 ounce cream cheese softened
- 2 ounce feta cheese crumbled
- 2 tablespoon plain Greek yogurt
- 2 tablespoon fresh dill chopped
- 1 tablespoon lemon zest
- 1 clove garlic minced
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Pinwheel Prep
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Pat the salmon fillet dry with paper towels and place skin-side down on the parchment.
- In a bowl, combine cream cheese, feta, Greek yogurt, dill, lemon zest, garlic, salt, and pepper.
- Spread the cheese mixture evenly over the salmon, leaving a ½-inch border all around.
- Use the parchment to help roll the salmon tightly into a log.
- Wrap the roll in plastic wrap and refrigerate for 15 minutes.
- Unwrap and slice the roll into 1-inch-thick pinwheels with a sharp knife.
- Place pinwheels cut side down on the baking sheet and drizzle with olive oil.
- Bake for 18–20 minutes, until salmon is opaque and the filling is warmed through.
- Let cool for 5 minutes, garnish with lemon slices, and serve.
Notes
Personal testing note 1: Ensure the salmon fillet is pounded to an even thickness for a smooth roll.
Personal testing note 2: Chilling the roll for the full 15 minutes prevents the filling from oozing during slicing.
Personal testing note 3: Reheat leftovers under foil at 350°F for 10 minutes to retain moist texture.