Spinach Feta Salmon Pinwheels (Printable Version)

Flaky salmon hugs a creamy filling packed with feta and spinach, baked into pretty pinwheel slices with fresh herb goodness in every bite.

# What You'll Need:

→ Main

01 - 1 big skinless salmon filet, about 1 and a half pounds

→ Filling

02 - Salt, add as much as you like
03 - Black pepper, use to taste
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon grated lemon peel
06 - 2 tablespoons cream cheese that’s soft
07 - 2 cups chopped fresh spinach
08 - 1 tablespoon olive oil
09 - 2 garlic cloves, chopped up
10 - 1/2 cup crumbled feta cheese
11 - 1/2 teaspoon dried dill or, if you have it, 1 teaspoon fresh chopped dill

→ Assembly

12 - Toothpicks or a bit of kitchen string, however much you need

# Step-by-Step Guide:

01 - After baking, make sure to take out all the twine or toothpicks. Pop the pinwheels onto plates and, if you want, sprinkle more dill or squeeze on extra lemon juice.
02 - Set your oven to 375°F (190°C). Lightly grease a baking dish, put the salmon pinwheels in, and brush the tops with some oil. Bake them for 15–18 minutes, or just until the salmon comes apart easily with your fork.
03 - Grab a sharp knife and cut your salmon roll into pieces, each about an inch and a half thick.
04 - Spoon the cheesy spinach mix over your flattened salmon. Roll it up from one end, tucking it snug as you go. Hold the roll in place with kitchen string or toothpicks.
05 - Place your salmon fillet on a board. Carefully slice through the side so you end up with a thinner, more even piece. If you need, lightly pound it out. Sprinkle salt and pepper all over.
06 - Toss the spinach mixture in a bowl with the feta, cream cheese, lemon zest, juice, and dill. Stir until it's nice and smooth.
07 - Get your skillet hot with olive oil over medium. Add chopped garlic and stir it around for about a minute. Throw in the spinach and let it soften for 2 or 3 minutes. Take it off the heat and let it cool off a bit.

# Additional Notes:

01 - Go for salmon that’s fresh and bright. Ask your fish person to take off the skin so you don’t have to mess with it.
02 - Tie up each roll tight with string or poke in toothpicks so it holds together while baking. Don’t forget to pull them out before serving.
03 - Keep an eye on the salmon in the oven. If you leave it too long, it’ll get dry.
04 - If you want to save time, make the filling and prep the salmon roll early. Just slice and bake when you’re ready.

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