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–+ servings
recipe image of salmon fillets center cut skinless boneless fresh spinach feta cheese cream cheese minced onion minced garlic lemon zest lemon juice olive oil salt pepper fresh dill rustic brown wooden kitchen sets white marble counter soft diffuse daylight
C. Motter Cindy

Spinach & Feta Stuffed Salmon Pinwheels

These elegant Spinach & Feta Stuffed Salmon Pinwheels are a show-stopping dish that transforms simple salmon fillets into a creamy, Mediterranean-inspired roulade, perfect for a weeknight dinner or special occasion with minimal effort.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 2 large (about 1.5 lbs total) Salmon Fillets center-cut, boneless, skinless
For the Filling
  • 4 oz Cream Cheese full-fat, softened to room temperature
  • 1/2 cup Feta Cheese crumbled, preferably block feta in brine
  • 1 cup Spinach fresh or frozen (thawed and thoroughly squeezed dry)
  • 2 cloves Garlic minced finely
  • 1 tbsp Dill fresh, chopped (or 1 tsp dried)
  • 1 small Lemon zest plus a squeeze of juice for brightness
For Assembly
  • 1 tbsp Olive Oil for brushing
  • to taste Salt
  • to taste Black Pepper

Equipment

  • Air Fryer,
  • Baking sheet
  • Parchment paper
  • sharp knife,
  • Offset spatula or spoon
  • toothpicks

Method
 

  1. Lay the salmon fillet on a piece of parchment paper, shiny side down. Butterfly the thickest parts gently by slicing horizontally and unfolding to create a uniform thickness of about 1/2 to 3/4 inch. Pat dry with paper towels.
  2. In a medium bowl, combine softened cream cheese, crumbled feta, drained spinach, minced garlic, chopped dill, lemon zest, and a pinch of salt and pepper. Mix until homogenous. Taste and adjust seasoning.
  3. Spread the filling evenly over the flattened salmon fillet, leaving a 1/2 inch border on one long edge for sealing.
  4. Starting from the long edge without the border, roll the salmon tightly into a log, using the parchment paper for support.
  5. Slice the rolled log into 1-inch thick rounds (about 6-8 pinwheels). For cleaner cuts, chill in the freezer for 10-15 minutes first.
  6. Place pinwheels flat on a parchment-lined baking sheet. Secure each center with a toothpick, and brush tops and sides lightly with olive oil.
  7. Preheat oven to 400°F (200°C). Bake for 15-20 minutes or until salmon reaches 145°F internally and filling bubbles. For air fryer: preheat to 380°F (195°C) and cook for 10-12 minutes.
  8. Remove from oven, let rest, and garnish with a squeeze of lemon juice and chopped dill before serving.

Nutrition

Calories: 350kcalCarbohydrates: 5gProtein: 30gFat: 25g

Notes

These pinwheels can be assembled ahead and refrigerated for up to 24 hours before baking. For freezing: assemble, slice, freeze on a tray, then store in bags for up to 2 months; thaw before baking. Reheat in a 300°F oven for 10-15 minutes covered loosely with foil to prevent drying. Variation: Add sun-dried tomatoes for a Tuscan twist.
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