These spinach and feta stuffed salmon pinwheels are both pretty and tasty. The tender salmon is filled with a yummy mix of spinach and creamy feta, making each bite a little delight!
Rolling them up can be fun, almost like wrapping a tasty gift. I love serving these to friends; they always think I’m a fancy chef! 🎉 Plus, they’re quick to make—perfect for impressing in a hurry!
Key Ingredients & Substitutions
Salmon: Skinless salmon fillets are best for this recipe. If salmon isn’t available, you can use any firm fish like trout or cod. I love using wild-caught salmon for its superior flavor!
Fresh Spinach: Fresh spinach gives a vibrant taste and nutrition. In a pinch, you can substitute it with frozen spinach, but be sure to drain it well to avoid excess moisture.
Feta Cheese: Feta adds a tangy flavor that balances the richness of the salmon. If you’re dairy-free, consider using a dairy-free feta or a flavored vegan cheese instead.
Cream Cheese: This adds creaminess to the filling. You can use Greek yogurt for a lighter version or a dairy-free cream cheese if needed.
Lemon: Fresh lemon wedges brighten up the dish. If you don’t have lemons, a splash of vinegar can add a similar zing.
How Do I Make Sure My Salmon Rolls Stay Together?
Rolling the salmon pinwheels tightly is key for keeping them intact during baking. Start at one end of the fillet and gently but firmly roll it up. If they don’t stay together, toothpicks are your best friend!
- Make sure to place the seam side down in the baking dish.
- For an added touch, you can wrap the pinwheel in bacon which not only helps hold it together but will also add delicious flavor!
Using parchment paper helps to prevent sticking and makes cleaning up easier. Keep an eye on your pinwheels while baking, and remove them when the salmon flakes easily. Enjoy the flaky goodness!
How to Make Spinach and Feta Stuffed Salmon Pinwheels
Ingredients You’ll Need:
For the Salmon Pinwheels:
- 2 large salmon fillets (skinless)
- 1 cup fresh spinach, chopped
- ½ cup feta cheese, crumbled
- ¼ cup cream cheese, softened
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- Salt and pepper to taste
For Serving:
- Lemon wedges
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
You’ll need about 10 minutes to prep the ingredients and 15-20 minutes to bake the salmon. Altogether, this delightful dish takes about 30-35 minutes from start to finish, making it a quick and impressive meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While that’s heating, line a baking dish with parchment paper to prevent sticking. This will make cleanup a breeze later!
2. Sauté the Garlic and Spinach:
In a skillet over medium heat, pour in the olive oil and add the minced garlic. Sauté for about 1 minute, just until it becomes fragrant. Now, toss in the chopped spinach and cook until it’s wilted, which will take about 2-3 minutes. Once cooked, remove the skillet from the heat and let the mixture cool slightly.
3. Prepare the Filling:
In a mixing bowl, combine the wilted spinach, crumbled feta cheese, softened cream cheese, oregano, and season with salt and pepper. Use a fork or spatula to mix everything together until well combined. This will be your tasty filling!
4. Assemble the Pinwheels:
Lay the salmon fillets skin-side down on a clean surface. Evenly spread the spinach and feta mixture over each fillet. Starting from one end, carefully roll up the salmon fillets to form tight pinwheels. If needed, secure them with toothpicks to keep everything in place.
5. Bake the Pinwheels:
Place the rolled salmon pinwheels seam-side down in the prepared baking dish. Bake in your preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Keep an eye on them—they should come out nice and tender!
6. Serve and Enjoy:
Once baked, remove the salmon from the oven and let rest for a few minutes before slicing into pinwheels. Serve warm, garnished with fresh parsley and lemon wedges on the side for a zesty kick. Enjoy your delicious Spinach and Feta Stuffed Salmon Pinwheels!
Can I Substitute the Feta Cheese?
Absolutely! If you don’t have feta cheese or prefer a different flavor, you can substitute it with goat cheese or even ricotta. Just make sure to crumble or mix it well with the other ingredients to maintain the creamy texture.
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it thoroughly in the refrigerator overnight or place it in a sealed plastic bag submerged in cold water for quicker thawing. Pat the salmon dry before spreading the filling to avoid excess moisture.
How Should I Store Leftovers?
Store any leftover salmon pinwheels in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes, or until warmed through, to keep them nice and moist.
Can I Make This Ahead of Time?
Yes, you can prepare the pinwheels ahead of time! Assemble them and store them in the fridge, covered, for up to 24 hours before baking. Just add a few extra minutes to the baking time, as they’ll be cold from the fridge when you pop them in the oven.
