Spinach & Feta Stuffed Salmon Pinwheels

Let me tell you, these Spinach & Feta Stuffed Salmon Pinwheels have completely revolutionized my weeknight dinner game, and I’m genuinely thrilled to share this recipe because I’m confident they’ll do the same for you! If you’re on the hunt for a dish that looks incredibly elegant, tastes absolutely divine, and, believe it or not, is surprisingly straightforward to whip up, then you’ve truly struck culinary gold. Picture this: tender, flaky salmon fillets, carefully butterflied to create the perfect canvas, then generously filled with a luxuriously creamy and savory mixture of vibrant fresh spinach, tangy crumbled feta cheese, a hint of garlic, and aromatic fresh herbs. This delightful filling is then snugly rolled into beautiful, eye-catching pinwheels and baked until the salmon is perfectly cooked and the filling is warm and gooey. The very first time I presented these at the dinner table, my family was utterly floored – they were convinced I’d spent hours toiling away in the kitchen! Little did they know that this impressive main course comes together with minimal fuss and maximum flavor impact. It’s the perfect solution when you’re craving a healthy yet indulgent meal, making it ideal for a special occasion, a dinner party with friends, or simply when you want to treat yourself and your loved ones without any added stress. The classic combination of rich, omega-3-packed salmon, earthy spinach, and the distinctively salty kick of feta cheese is a culinary pairing celebrated for good reason, and when presented in this pinwheel form, it’s both visually stunning on the plate and incredibly satisfying to the palate. Each bite offers a delightful contrast of textures and a symphony of flavors that dance on your tongue. Get ready to add a new, undisputed champion to your recipe repertoire; these Spinach & Feta Stuffed Salmon Pinwheels are destined to become a recurring star in your meal rotation!

Ingredients

• Salmon Fillets: 4 large, skinless salmon fillets, each about 6-8 ounces (170-225g) and preferably center-cut for even thickness. This ensures easier butterflying and rolling.
• Fresh Spinach: 10 ounces (about 280g) fresh baby spinach or regular spinach. If using regular spinach, you might want to remove any tough stems before wilting.
• Feta Cheese: 4 ounces (113g) good quality feta cheese, crumbled. Choose a block of feta packed in brine for the best flavor and texture, rather than pre-crumbled varieties which can be drier.
• Cream Cheese: 4 ounces (113g) full-fat cream cheese, softened to room temperature. This makes it much easier to mix into a smooth, creamy filling.
• Garlic: 2-3 cloves fresh garlic, finely minced or grated. The fresh garlic adds a pungent, aromatic depth that complements the other ingredients beautifully.
• Lemon: 1 medium lemon. You’ll need both the zest (about 1 teaspoon) and the juice (about 1-2 tablespoons). Fresh lemon brightens all the flavors.
• Fresh Dill: 2 tablespoons freshly chopped dill. Its feathery fronds offer a unique, slightly anise-like flavor that pairs wonderfully with salmon. If fresh isn’t available, you can substitute with 2 teaspoons of dried dill.
• Fresh Parsley: 2 tablespoons freshly chopped flat-leaf (Italian) parsley. This adds a clean, peppery freshness. If using dried, substitute with 2 teaspoons of dried parsley.
• Plain Breadcrumbs: 1/4 cup (about 30g) plain breadcrumbs, plus an optional 1-2 tablespoons for sprinkling on top. These help bind the filling and add a subtle texture. Panko breadcrumbs can also be used for a crispier topping.
• Olive Oil: 2 tablespoons extra virgin olive oil, plus a little extra for greasing the baking sheet if not using parchment paper.
• Salt: 1/2 teaspoon, or to taste. Remember that feta cheese is already salty, so adjust accordingly.
• Black Pepper: 1/4 teaspoon freshly ground black pepper, or to taste.
• Optional Red Pepper Flakes: A pinch (about 1/8 to 1/4 teaspoon) of red pepper flakes if you enjoy a subtle touch of warmth and spice in your filling.

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C or 180°C Fan). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. Alternatively, lightly grease the baking sheet with olive oil.
2. Prepare the Spinach: Place the fresh spinach in a large skillet or pot over medium heat. Cook, stirring occasionally, for about 3-5 minutes, or until the spinach has wilted down completely. If your skillet is small, you may need to do this in batches. There’s no need to add extra water; the moisture on the leaves from washing is usually sufficient.
3. Squeeze Spinach Dry: Transfer the wilted spinach to a colander and allow it to cool slightly for a few minutes until it’s manageable to handle. Once cooled, squeeze out as much excess liquid as possible. This step is crucial; excess moisture will make the filling watery and can prevent the pinwheels from holding their shape. You can use your hands, press it against the colander with a spoon, or wrap it in a clean kitchen towel or several layers of paper towels and wring it out thoroughly. Roughly chop the squeezed spinach.
4. Create the Filling: In a medium-sized mixing bowl, combine the softened cream cheese, crumbled feta cheese, minced garlic, lemon zest (reserve the juice for later), chopped fresh dill, chopped fresh parsley, 1/4 cup of plain breadcrumbs, the chopped (and very dry) spinach, salt, freshly ground black pepper, and optional red pepper flakes. Mix thoroughly with a fork or spatula until all ingredients are well combined and the mixture is relatively uniform. Taste and adjust seasoning if necessary.
5. Butterfly the Salmon Fillets: Place a salmon fillet on a clean cutting board. Using a sharp knife, carefully slice the fillet horizontally almost all the way through, starting from one long side, but leaving the other long side intact so you can open it like a book. Be cautious not to cut completely through. The goal is to create a larger, thinner piece of salmon that can be easily stuffed and rolled. Repeat with the remaining salmon fillets.
6. Stuff and Roll the Salmon: Gently open each butterflied salmon fillet. Season the inside lightly with a pinch of salt and pepper if desired (remember the filling is already seasoned). Divide the spinach and feta filling equally among the four salmon fillets, spreading it evenly over one half of the opened fillet, leaving a small border around the edges to prevent the filling from squeezing out too much. Carefully roll up each fillet tightly, starting from one of the shorter ends, to form a pinwheel shape.
7. Secure the Pinwheels: Secure each salmon pinwheel with one or two wooden toothpicks to help them hold their shape during baking. If you prefer, you can use kitchen twine, tying each pinwheel securely.
8. Arrange on Baking Sheet and Prepare for Baking: Carefully place the assembled salmon pinwheels, seam-side down if possible, onto the prepared baking sheet, ensuring there’s a little space between each one for even cooking. Lightly brush the tops and sides of the pinwheels with olive oil. If desired, sprinkle the tops with a little extra plain breadcrumbs or panko breadcrumbs for a slightly crispier finish.
9. Bake the Pinwheels: Transfer the baking sheet to the preheated oven. Bake for 18-22 minutes, or until the salmon is cooked through and flakes easily with a fork, and the internal temperature reaches 145°F (63°C). The exact baking time will depend on the thickness of your salmon fillets. The filling should be hot and bubbly, and the tops lightly golden.
10. Rest and Serve: Once cooked, carefully remove the baking sheet from the oven. Let the Spinach & Feta Stuffed Salmon Pinwheels rest for about 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful salmon. Drizzle with a little fresh lemon juice (from the reserved lemon) just before serving, if desired. Carefully remove any toothpicks or kitchen twine before plating.

Nutrition Facts

This Spinach & Feta Stuffed Salmon Pinwheels recipe offers a wonderfully balanced nutritional profile, making it a fantastic choice for a wholesome and satisfying meal. It’s packed with high-quality lean protein from the salmon, which is essential for muscle repair and growth. The salmon also provides a significant amount of heart-healthy omega-3 fatty acids, known for their anti-inflammatory properties and benefits for brain health. Spinach contributes a wealth of vitamins, particularly Vitamin K, Vitamin A, and folate, as well as important minerals like iron and magnesium. Feta cheese adds calcium and more protein, though it also contributes to the sodium content, which can be managed by adjusting added salt. Overall, this dish is a delicious way to enjoy a nutrient-dense meal that supports overall well-being without compromising on incredible flavor.

• Servings: 4 pinwheels
• Calories per serving: Approximately 480-580 kcal (This can vary based on the exact size of salmon fillets and specific brands of cheese used)
• Protein: Approximately 40-48g
• Total Fat: Approximately 30-38g
• Saturated Fat: Approximately 10-14g (Primarily from cream cheese and feta)
• Unsaturated Fat: Approximately 18-22g (Rich in monounsaturated and polyunsaturated fats, including Omega-3s from salmon)
• Carbohydrates: Approximately 8-12g
• Fiber: Approximately 2-4g (Mainly from spinach)
• Sodium: Approximately 450-600mg (Highly dependent on the saltiness of the feta and any added salt. Choose lower-sodium feta if this is a concern.)
• Key Nutrients: Excellent source of Omega-3 fatty acids, Vitamin B12, Vitamin D (from salmon), Vitamin K, Vitamin A, Folate (from spinach), Selenium, and a good source of Calcium and Iron.

Preparation Time

Considering its elegant presentation and gourmet flavor, this Spinach & Feta Stuffed Salmon Pinwheels recipe is surprisingly quick to whip up, making it a feasible option even for a slightly more ambitious weeknight dinner, or a fantastic main course for guests when you want to impress without spending all day in the kitchen. The majority of the hands-on effort is concentrated in the initial preparation stages: wilting and squeezing the spinach, mixing the flavorful filling, and carefully butterflying and rolling the salmon fillets. Once these components are assembled and the pinwheels are ready for the oven, the cooking process is largely hands-off. This convenient baking period allows you ample time to prepare a simple side dish, set the table, or simply relax and anticipate the delicious meal ahead. The efficiency of this recipe is one of its many charms.

• Prep time: Approximately 25-35 minutes (This includes washing and chopping vegetables, preparing the filling, and butterflying/rolling the salmon.)
• Cook time: Approximately 18-22 minutes (Baking time in the oven.)
• Total time: Approximately 45-55 minutes (From starting prep to ready-to-serve, excluding resting time.)

How to Serve

These Spinach & Feta Stuffed Salmon Pinwheels are a showstopper on their own, but pairing them with the right accompaniments can elevate the meal to a truly memorable dining experience. The richness of the salmon and the savory filling benefit from sides that offer contrasting textures and complementary flavors. Here are some delightful serving suggestions:

• Roasted Vegetables: A medley of roasted asparagus spears, tender green beans tossed with a little garlic, or colorful bell pepper strips makes for a vibrant and healthy side. Roasting brings out their natural sweetness, which pairs beautifully with the savory salmon. A light drizzle of olive oil, salt, and pepper is all they need.
• Light Grain Salads: A fluffy quinoa salad with lemon vinaigrette, herbs, and perhaps some cucumber and cherry tomatoes offers a refreshing counterpoint. Couscous, particularly pearl couscous, tossed with fresh parsley, mint, and a squeeze of lemon juice, is another excellent choice that complements the Mediterranean flavors of the feta and spinach.
• Lemon-Dill Rice Pilaf: A fragrant rice pilaf infused with lemon zest and fresh dill echoes the flavors within the pinwheels themselves, creating a harmonious pairing. Toasted orzo with spinach and lemon would also be a wonderful option.
• Simple Green Salad: A crisp garden salad with a light, tangy vinaigrette (perhaps a lemon-tahini dressing or a classic balsamic) can provide a fresh, palate-cleansing element to balance the richness of the salmon. Include mixed greens, cherry tomatoes, and cucumber slices.
• Steamed or Roasted Baby Potatoes: Tender baby potatoes, either steamed and tossed with butter and fresh parsley, or roasted until golden and slightly crispy with rosemary and garlic, provide a comforting and satisfying carbohydrate component.
• Creamy Polenta or Mashed Cauliflower: For a more indulgent yet still relatively healthy option, serve the salmon pinwheels over a bed of creamy polenta or smooth mashed cauliflower. These provide a wonderful base to soak up any delicious juices.
• Garnishes: Enhance the visual appeal by garnishing the plated pinwheels with extra fresh dill sprigs, a few thin lemon slices or wedges for squeezing, and perhaps a light sprinkle of paprika or sumac for color.
• Sauce on the Side (Optional): While delicious on their own, a small dollop of plain Greek yogurt mixed with a little lemon juice and dill, or a light tzatziki sauce, can add an extra layer of creamy coolness if desired.

Additional Tips

To ensure your Spinach & Feta Stuffed Salmon Pinwheels turn out perfectly every time and to allow for a bit of creative flexibility, consider these additional tips:

• 1. Selecting the Best Salmon: For the easiest rolling and most uniform pinwheels, opt for center-cut salmon fillets. These pieces tend to be more consistent in thickness compared to tail pieces. When purchasing, ensure the salmon is fresh; it should have a vibrant color, firm flesh that springs back when pressed, and a clean, oceanic scent – avoid any fillets that smell overly “fishy” or have a dull appearance. Skinless fillets are preferred for this recipe to make butterflying and rolling simpler.
• 2. The Crucial Spinach Squeeze: Do not underestimate the importance of thoroughly squeezing the cooked spinach dry! Any excess moisture left in the spinach will leach out during baking, potentially resulting in a watery filling and soggy pinwheels that may struggle to hold their elegant shape. For the best results, after wilting and slightly cooling, place the spinach in a clean kitchen towel or several layers of robust paper towels and wring it out with gusto until very little liquid remains.
• 3. Experiment with Cheeses: While classic Greek feta provides that signature tangy, salty punch, feel free to experiment with other cheeses if you’re feeling adventurous or have different preferences. A milder Danish feta could be used for a less intense flavor. Crumbled goat cheese (chevre) would introduce a different, earthy tanginess that also pairs beautifully with spinach and salmon. You could even try a blend if you like.
• 4. Smart Make-Ahead Strategies: To save time on a busy day, you can prepare components in advance. The spinach and feta filling can be made up to a day ahead and stored in an airtight container in the refrigerator. You can also fully assemble the salmon pinwheels a few hours before you plan to bake them. Arrange them on the baking sheet, cover tightly with plastic wrap, and refrigerate. If baking directly from cold, you might need to add a couple of extra minutes to the baking time to ensure they are cooked through.
• 5. Ensuring Secure Pinwheels: If you find that standard wooden toothpicks aren’t quite robust enough to hold your pinwheels together, especially if your fillets are on the thicker side or you’ve been generous with the filling, consider using two toothpicks per pinwheel inserted at different angles. Alternatively, kitchen twine is an excellent option for a very secure hold. Simply tie each pinwheel like a small roast. Remember to remove all toothpicks or twine before serving to your guests! For a neater presentation, try to position the seam of the roll facing downwards on the baking sheet.

Budgeting the Recipe

Creating a gourmet-quality dish like Spinach & Feta Stuffed Salmon Pinwheels at home can be surprisingly budget-friendly, especially when compared to ordering a similar item at a restaurant. Salmon can sometimes be a pricier protein, but there are several ways to manage costs. Keep an eye out for sales on fresh or frozen salmon fillets at your local supermarket or fishmonger. Buying a larger piece of salmon and portioning it yourself can also be more economical than pre-cut fillets. Frozen salmon is often less expensive than fresh and is perfectly suitable for this recipe, provided it’s thawed properly.

For the filling ingredients, consider buying spinach in larger bags or bunches when it’s in season or on offer; fresh spinach cooks down significantly, so what seems like a lot raw is just right for the filling. Frozen chopped spinach is another excellent cost-saving alternative; simply thaw it and squeeze it very dry as you would fresh. Feta cheese can be purchased in blocks, which are often better value and have a superior flavor and texture compared to pre-crumbled varieties. Look for store brands or buy from markets that offer it in bulk. Growing your own fresh herbs like dill and parsley in a small pot on a windowsill or in your garden is a fantastic way to have them readily available and save money in the long run, as store-bought fresh herbs can be expensive for small quantities. Basic ingredients like cream cheese, garlic, lemon, and breadcrumbs are generally affordable pantry staples.

By being a savvy shopper and utilizing these tips, you can enjoy this impressive and healthy meal without straining your grocery budget. The satisfaction of creating such a delicious and visually appealing dish from scratch, often at a fraction of the restaurant cost, adds to its overall value.

Frequently Asked Questions

Q: Can I use frozen salmon fillets for this recipe?

A: Yes, absolutely! Frozen salmon fillets are a convenient and often more budget-friendly option. The key is to ensure they are thoroughly thawed before you begin. The best way to thaw salmon is slowly in the refrigerator overnight. Once thawed, pat the fillets very dry with paper towels to remove any excess moisture. This step is crucial for achieving a good texture in the cooked salmon and helping the pinwheels stay together rather than becoming watery.

Q: What if I don’t have fresh dill or parsley? Can I use dried herbs instead?

A: Yes, dried herbs are a perfectly acceptable substitute if you don’t have fresh dill or parsley on hand. Dried herbs are more concentrated in flavor than fresh herbs, so you’ll need to use less. A general rule of thumb is to use about one-third the amount of dried herb as you would fresh. For example, if the recipe calls for 2 tablespoons of fresh dill, you would use approximately 2 teaspoons of dried dill. Always taste your filling and adjust the seasoning as needed, as the potency of dried herbs can vary.

Q: My salmon pinwheels are falling apart when I roll or bake them. What did I do wrong?

A: This can be a common issue with a few potential causes. Firstly, ensure your salmon fillets aren’t sliced too thinly when butterflying; they need enough substance to hold the filling. Secondly, avoid overstuffing the pinwheels. While a generous filling is delicious, too much can make them difficult to roll tightly and more prone to bursting. Thirdly, as mentioned multiple times, make absolutely certain the cooked spinach is squeezed exceptionally dry – excess water is a primary culprit for structural issues. Finally, ensure you are securing the pinwheels adequately with toothpicks (perhaps using two per pinwheel) or kitchen twine before baking.

Q: Can I make these Spinach & Feta Stuffed Salmon Pinwheels gluten-free?

A: Absolutely! This recipe is very easy to adapt for a gluten-free diet. The only ingredient containing gluten is the plain breadcrumbs. You can simply use certified gluten-free breadcrumbs (panko or regular style) in the same quantity. Alternatively, you can omit the breadcrumbs altogether from both the filling and the topping. The breadcrumbs primarily add a bit of binding and texture, but the pinwheels will still be incredibly delicious and hold together well without them, especially if the spinach is well-drained and the cream cheese provides sufficient binding.