Description
These Stuffed Salmon Pinwheels are a delightful way to enjoy salmon, filled with a creamy spinach and cheese mixture, rolled up, and baked to perfection. A flavorful and elegant dish perfect for a special dinner or a weeknight treat.
Ingredients
Scale
Salmon:
- 1 1/2 pounds salmon fillet (skinless, center-cut)
Filling:
- 4 ounces cream cheese (softened)
- 1/4 cup chopped spinach (fresh or thawed from frozen and squeezed dry)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 clove garlic (minced)
- Salt and pepper to taste
Additional:
- Olive oil spray or drizzle for baking
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Prepare the salmon: Place the salmon fillet on a cutting board and, if thick, butterfly it carefully to create an even layer.
- Make the filling: In a small bowl, mix cream cheese, spinach, Parmesan, dill, lemon zest, lemon juice, garlic, salt, and pepper until well combined.
- Fill and roll: Spread the filling evenly over the salmon, leaving a 1/2-inch border. Roll up the salmon like a jelly roll and secure with toothpicks or kitchen twine if needed.
- Cut and bake: Slice into pinwheels and place them on the baking sheet. Drizzle with olive oil and bake for 18–22 minutes until cooked through. Serve warm.
Notes
- You can prepare the rolled salmon in advance and refrigerate until ready to bake.
- For extra flavor, consider adding chopped sun-dried tomatoes or capers to the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 270
- Sugar: 1g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 75mg
