Ingredients
Scale
- 1 pound fresh salmon fillet, skin removed
- 2 cups fresh spinach, roughly chopped
- 3/4 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil, plus extra for drizzling
- 1 teaspoon lemon zest
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Dijon mustard (optional, for a slight tang)
Substitution tips: If you don’t have fresh spinach, frozen spinach works too—just make sure to thaw and squeeze out excess water. For feta, goat cheese or ricotta can be a creamy alternative. And if fresh dill isn’t available, a pinch of dried oregano or parsley can add a nice herbal note.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This makes cleanup a breeze, which is a lifesaver on busy nights.
- Lay the salmon fillet flat on a clean surface or cutting board. Use a sharp knife to butterfly the salmon by slicing it horizontally, almost all the way through, then open it like a book. If your fillet is thick, you can gently pound it with a meat mallet or rolling pin to even out the thickness—this helps it roll better.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant—don’t let it brown. Toss in the chopped spinach and cook just until wilted, about 2 minutes. Set aside to cool slightly.
- In a mixing bowl, combine the sautéed spinach, crumbled feta, lemon zest, dill, and Dijon mustard (if using). Season lightly with salt and pepper, remembering that feta is salty. I always taste here to adjust—this step is key to balancing flavors.
- Spread the spinach and feta mixture evenly over the opened salmon, leaving a small border around the edges.
- Starting from the long side, gently roll the salmon into a tight log, using the parchment paper or plastic wrap underneath to help guide it if needed. Seal the edges by pinching gently.
- Place the rolled salmon seam-side down on the prepared baking sheet. Drizzle a little olive oil on top and season with a bit more pepper.
- Bake in the preheated oven for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork. The pinwheel should look golden on top but still moist inside.
- Let it rest for 5 minutes before slicing into 1-inch pinwheels. This resting time helps keep the juices in—something I learned the hard way when a rushed dinner turned dry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Spinach & Feta Stuffed Salmon Pinwheels, recipe, cooking, food
