Mediterranean Spinach and Feta Stuffed Salmon Pinwheels
Ingredients
-
2 large salmon fillets (skinless, evenly sliced)
-
1 cup fresh spinach (chopped)
-
½ cup feta cheese (crumbled)
-
2 tbsp cream cheese (optional, for binding)
-
2 tbsp Olive Oil
-
1 tsp garlic (minced)
-
1 tsp lemon zest
-
1 tbsp lemon juice
-
1 tsp dried oregano
-
1 tsp dried basil
-
Salt & black pepper to taste
-
3–4 toothpicks (to secure)
Instructions (5 Steps)
-
Prepare Salmon
Lay the salmon fillets on parchment, cover with plastic wrap and gently flatten using a rolling pin (not too thin). Season both sides with salt & pepper. -
Make Filling
Heat olive oil, sauté garlic for 30 seconds, add spinach and cook until wilted. Remove heat and mix with feta, lemon zest, lemon juice, oregano, basil, and cream cheese. -
Roll into Pinwheels
Spread filling evenly on salmon, roll tightly from one end like a log. Slice into 1.5-inch rounds. -
Secure & Bake
Pin each slice with a toothpick, drizzle with olive oil. Bake at 375°F (190°C) for 12–15 minutes until salmon is cooked and holds shape. -
Serve
Remove toothpicks, garnish with fresh lemon wedges, and serve warm.
Q&A
Q1: Can I pan-sear instead of baking?
✅ Yes. Sear on medium heat, 2–3 min per side, then cover and cook 4–5 more min until fully done.
Q2: Will the pinwheels unwrap while cooking?
They can if rolled loose. Roll tightly and always use toothpicks to secure.
Q3: Can I use frozen spinach?
Yes, but squeeze excess water before mixing, or the filling will become soggy.
Q4: What can I use instead of feta?
Good swaps: ricotta, soft mozzarella, goat cheese, or paneer (if you want milder flavor).
Q5: How do I know salmon is fully cooked?
It should flake easily and internal temp reach 145°F (63°C).
Q6: Can I make these ahead of time?
Yes. Assemble and refrigerate (uncooked) up to 8 hours before baking.
Q7: What pairs well with this dish?
Serve with roasted veggies, mashed potatoes, couscous, quinoa, or a Mediterranean salad.