Mediterranean Spinach & Feta Stuffed Salmon Pinwheels
This dish is as elegant as it is delicious. A whole salmon fillet is spread with a creamy spinach and feta filling, rolled into a log, and sliced into pinwheels before baking. The result is tender salmon with a Mediterranean twist—bright, herby, and packed with flavor. It’s perfect for special dinners but simple enough for a weeknight meal.
Time
Prep time: 20 minutes
Cook time: 20–25 minutes
Total time: 40–45 minutes
Servings: 4–6
Ingredients
For the Salmon
1 large skinless salmon fillet (about 1.5 to 2 lbs)
Salt and pepper, to taste
1 tbsp olive oil or melted butter (for brushing)
For the Filling
1 tbsp olive oil
2 cloves garlic, minced
4 cups fresh spinach (or 10 oz frozen, thawed and drained well)
½ cup crumbled feta cheese
2 tbsp cream cheese, softened
1 tbsp lemon juice
1 tsp lemon zest (optional)
½ tsp crushed red pepper flakes (optional)
Salt & pepper, to taste
Instructions
Prepare the spinach filling
Heat 1 tbsp olive oil in a skillet over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Add spinach and cook until wilted (or warm through if using frozen).
Remove from heat and let cool slightly.
Stir in feta, cream cheese, lemon juice, zest, and red pepper flakes. Season with salt and pepper to taste.
Prepare the salmon
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Place the salmon fillet on a cutting board. With a sharp knife, slice horizontally through the thickest part, butterflying it open, but don’t cut all the way through.
Spread the spinach-feta filling evenly over the salmon.
Roll and slice
Starting from the long side, carefully roll the salmon into a tight log.
Using kitchen twine or toothpicks, secure the roll to keep it intact.
Slice into 1.5- to 2-inch pinwheels and place them cut-side up on the baking sheet.
Bake
Brush salmon pinwheels with olive oil or melted butter.
Bake for 20–25 minutes, until salmon is cooked through and flakes easily with a fork.
Serve
Garnish with extra lemon wedges or fresh herbs if desired.
Serve warm with a side of roasted vegetables, salad, or couscous.
Tips
Use fresh salmon: A large, even fillet will roll more easily and cook evenly.
Dry the fish well: Pat the salmon dry with paper towels before adding the filling so it doesn’t slip when rolling.
Secure tightly: Use kitchen twine or toothpicks to hold the roll in place while slicing and baking.
Don’t overfill: Spread the filling in a thin, even layer so it doesn’t squeeze out when rolled.
Rest before slicing: Let the salmon rest for 5 minutes after baking so the juices redistribute.
Variations
Cheese swap: Try goat cheese or ricotta instead of feta for a milder flavor.
Greens option: Substitute spinach with kale, Swiss chard, or arugula.
Herb boost: Add chopped fresh dill, parsley, or basil to the filling for extra Mediterranean aroma.
Spice twist: Sprinkle with za’atar or sumac before baking for a brighter, tangy flavor.
Make it whole: Instead of slicing into pinwheels, bake the rolled salmon whole as a roulade, then slice to serve.
Low-carb serve: Pair with zucchini noodles or a cauliflower mash instead of grains.
Q&A
Q: Can I prepare these pinwheels ahead of time?
Yes. You can assemble the salmon roll, secure it, and refrigerate it up to 6 hours before baking. Slice and bake just before serving.
Q: What if my salmon fillet is small or uneven?
If it’s too small to roll, simply spread the filling on top, fold the salmon in half, and bake as stuffed fillets instead of pinwheels.
Q: Can I freeze them?
It’s best to freeze before baking. Assemble the salmon roll, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight before slicing and baking.
Q: What sides go best with this dish?
Roasted vegetables, lemony couscous, quinoa, or a fresh Mediterranean salad pair beautifully.
Nutrition
(per serving, 1 pinwheel out of 6)
Calories: ~320
Protein: 32 g
Fat: 18 g
Carbohydrates: 4 g
Fiber: 1 g
Sodium: ~370 mg
(Values are approximate and may vary depending on portion size and exact ingredients used.)
Conclusion
Mediterranean spinach and feta stuffed salmon pinwheels are a flavorful, elegant way to serve salmon. The creamy, garlicky spinach filling pairs beautifully with tender, flaky salmon, while feta adds just the right amount of tang. Whether for a special dinner or a simple weeknight upgrade, this recipe delivers a healthy, protein-rich meal that looks as impressive as it tastes.