Mediterranean Stuffed Salmon Rolls (Print Version)
# Ingredients:
→ For the Salmon
01 -
1 large salmon fillet (about 1½ lbs, skinless)
02 -
Salt and pepper, to taste
03 -
Olive oil for brushing
→ For the Filling
04 -
2 cups fresh spinach, chopped
05 -
½ cup feta cheese, crumbled
06 -
2 cloves garlic, minced
07 -
1 tablespoon olive oil
08 -
2 tablespoons cream cheese, softened
09 -
1 teaspoon lemon zest
10 -
1 tablespoon fresh lemon juice
11 -
½ teaspoon dried dill (or 1 teaspoon fresh dill)
→ Other
12 -
Toothpicks or kitchen twine (to hold the pinwheels)
13 -
Fresh dill for garnish (optional)
# Instructions:
01 -
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned. Add the chopped spinach and cook for 2-3 minutes, stirring frequently, until the spinach is wilted. Remove the skillet from heat and let the mixture cool slightly for about 5 minutes.
02 -
In a mixing bowl, combine the cooled spinach mixture, crumbled feta cheese, softened cream cheese, lemon zest, lemon juice, and dried or fresh dill. Stir until all ingredients are well incorporated and the mixture has a spreadable consistency.
03 -
Place the salmon fillet on a cutting board. With a sharp knife, carefully slice the fillet horizontally (parallel to the cutting board) to create a thin, flat piece that can be rolled. If needed, gently pound it with a meat mallet covered with plastic wrap to create an even thickness of about ½-inch. Season both sides of the salmon with salt and pepper.
04 -
With the salmon positioned so that the long edge is facing you, spread the spinach and feta mixture evenly over the entire surface of the salmon, leaving about ½-inch border around the edges. Starting from the long edge closest to you, tightly roll the salmon into a log, similar to rolling a jelly roll.
05 -
Secure the salmon roll with toothpicks or kitchen twine at 1½-inch intervals to help it maintain its shape during cooking. This will also mark where to slice to create the pinwheels.
06 -
Using a sharp knife, carefully slice the salmon roll between the toothpicks or twine to create pinwheels approximately 1½-inch thick. If using twine, leave it tied around each pinwheel until after cooking.
07 -
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper. Arrange the salmon pinwheels in the dish, cut side up, ensuring they are not touching each other. Brush the tops and sides lightly with olive oil.
08 -
Bake in the preheated oven for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C) when tested with a meat thermometer.
09 -
Remove the toothpicks or twine from the pinwheels before serving. Garnish with fresh dill and an extra squeeze of lemon juice if desired. Serve immediately while hot.
# Notes:
01 -
These elegant Spinach & Feta Stuffed Salmon Pinwheels combine the rich flavor of salmon with a creamy, tangy spinach and feta filling for an impressive yet easy-to-make dish.
02 -
For the best results, ask your fishmonger for a center-cut salmon fillet that is uniform in thickness and has the skin removed. This will make it easier to roll and slice into neat pinwheels.
03 -
You can prepare the entire roll in advance and refrigerate it for up to 4 hours before slicing and baking, making this perfect for entertaining or meal prep.
04 -
These pinwheels pair beautifully with a side of roasted asparagus, lemon rice, or a fresh Greek salad.