Delicate Salmon Pinwheels Stuffed with Creamy Feta and Sautéed Spinach
Ingredients:
1 large salmon fillet (about 1½ lbs, skinless)
2 cups fresh spinach, chopped
½ cup feta cheese, crumbled
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried oregano
Kitchen twine or toothpicks (for securing)
Directions:
Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant, about 30 seconds.
Add chopped spinach and cook for 2–3 minutes until wilted. Remove from heat and mix in crumbled feta, lemon juice, oregano, salt, and pepper. Set aside.
Place the salmon fillet skin-side down on a flat surface. Carefully butterfly the fillet lengthwise without cutting all the way through, then open it like a book.
Spread the spinach-feta mixture evenly over the salmon.
Roll the salmon tightly into a log, starting from one long side. Secure the roll with kitchen twine or toothpicks.
Slice into 1.5 to 2-inch thick pinwheels and place them on a parchment-lined baking sheet.
Bake for 15–18 minutes, until the salmon is fully cooked and flakes easily with a fork.
Remove from oven and let rest 5 minutes before serving.
Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 33 minutes
Kcal: 310 kcal | Servings: 4 servings