Description
Elegant stuffed salmon pinwheels with a rich creamy filling of spinach, dill, and cream cheese, perfect for cozy dinners or special occasions.
Ingredients
Scale
- 4 salmon fillets
- 4 oz cream cheese, softened
- 1 cup chopped spinach
- 2 tbsp fresh dill, chopped
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- Fresh lemon wedges, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Mix together the cream cheese, chopped spinach, dill, lemon zest, Dijon mustard, garlic powder, salt, and black pepper until smooth.
- Lay the salmon fillets flat and cut a small pocket into each.
- Stuff each salmon pocket with the cream cheese mixture evenly.
- Roll each fillet up to create pinwheels and secure them with toothpicks or kitchen twine.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear the salmon pinwheels for 2-3 minutes on each side until golden brown.
- Transfer the skillet to the oven and bake for 10-12 minutes until cooked through.
- Serve with fresh lemon wedges.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for 5-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 60mg