Spinach Feta Stuffed Salmon Pinwheels (Print Version)

# Ingredients:

→ Main

01 - 1 large salmon fillet (approximately 1 1/2 pounds, skinless)

→ Filling

02 - 2 cups fresh spinach, chopped
03 - 1/2 cup feta cheese, crumbled
04 - 2 cloves garlic, minced
05 - 1 tablespoon olive oil
06 - 2 tablespoons cream cheese, softened
07 - 1 teaspoon lemon zest
08 - 1 tablespoon fresh lemon juice
09 - 1/2 teaspoon dried dill or 1 teaspoon fresh dill, chopped
10 - Salt, to taste
11 - Black pepper, to taste

→ Assembly

12 - Toothpicks or kitchen twine, as needed

# Instructions:

01 - Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in chopped spinach and cook for 2–3 minutes until wilted. Remove from heat and allow to cool slightly.
02 - In a mixing bowl, combine the cooked spinach mixture with feta, cream cheese, lemon zest, lemon juice, and dill. Mix until thoroughly blended.
03 - Place the salmon fillet on a cutting board and slice it horizontally to form a thin, even layer. If required, gently pound with a mallet for uniform thickness. Season both sides with salt and black pepper.
04 - Evenly distribute the spinach and feta mixture across the flattened salmon. Starting at one end, roll the salmon tightly into a log. Secure the roll with toothpicks or kitchen twine.
05 - With a sharp knife, slice the filled salmon roll into 1 1/2-inch thick pinwheels.
06 - Preheat oven to 375°F (190°C). Place pinwheels in a lightly greased baking dish and brush tops with olive oil. Bake for 15–18 minutes until cooked through and the salmon flakes easily.
07 - Remove toothpicks or twine from each pinwheel before plating. Garnish with additional fresh dill or a squeeze of lemon juice if desired.

# Notes:

01 - Choose a fresh, high-quality salmon fillet and ask the fishmonger to remove the skin for convenience.
02 - Secure each roll tightly with toothpicks or kitchen twine to maintain shape during baking, and always remove these before serving.
03 - Do not overcook the salmon; monitor closely for optimal tenderness.
04 - Both the filling and rolled salmon can be prepared ahead of time and sliced just before baking.

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