These salmon pinwheels filled with spinach, ricotta, and feta are a beautiful yet simple dish that brings Mediterranean flavors to your table. Tender salmon rolled with a creamy, herb-rich filling creates a visually striking entrée that’s naturally low carb, high in protein, and perfect for weeknights or special occasions.
Why You’ll Love This Recipe
This recipe delivers an elegant presentation with minimal effort. The filling is creamy, vibrant, and full of fresh herbs, while the salmon remains tender and flavorful as it bakes. It’s naturally gluten-free, keto-friendly, and customizable, and it can even be prepared ahead and frozen for quick meals. Each serving is packed with protein and healthy fats, making it as nourishing as it is delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1.5 lb skinless, boneless salmon fillet
Salt and pepper, to taste
8 cups packed baby spinach (about 312 g / 11 oz)
1/4 cup chopped onion
1 tablespoon olive oil
1 cup ricotta cheese, drained
1/3 cup feta cheese, drained
2 tablespoons chopped fresh dill
2 teaspoons lemon zest
1 green onion, sliced
1 teaspoon garlic powder
1 large egg, beaten
Directions
Season both sides of the salmon with salt and pepper. If the fillet is very thick, butterfly it to make rolling easier. Set aside.
Chop the baby spinach.
Heat the olive oil in a large skillet over medium-high. Sauté the chopped onion until soft and translucent.
Add the spinach and cook until wilted and any released liquid has evaporated. Remove from heat and cool slightly.
In a bowl, mix the ricotta, feta, dill, lemon zest, sliced green onion, and garlic powder until smooth.
Stir in the cooked spinach. Taste and adjust salt and pepper as needed.
Mix in the beaten egg until the filling is fully combined.
Lay the salmon on parchment, plastic wrap, or butcher paper. Spread the filling evenly over the surface of the fillet, going right to the edges.
Starting at one short end, roll the salmon tightly, using the paper beneath it for support.
Wrap the roll securely and freeze for 1 hour to firm it for cleaner slicing.
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Remove the salmon from the freezer and unwrap. Slice into 6 equal pinwheels using a very sharp knife. Secure the loose ends with a toothpick.
Arrange the pinwheels on the baking sheet and bake for 18–20 minutes, or until cooked through (internal temperature about 155°F).
Serve hot.
Servings and timing
This recipe makes 6 servings. Prep time: 15 minutes Cook time: 18–20 minutes Chill time: 1 hour Total time: About 1 hour 40 minutes
Variations
Herb Swap: Replace dill with parsley, basil, or a mix of Mediterranean herbs.
Cheese Twist: Use cream cheese instead of ricotta for a richer, creamier filling.
Spinach Blend: Add chopped kale or Swiss chard along with the spinach for a deeper green flavor.
Spicy Version: Mix a pinch of red pepper flakes or a bit of harissa into the filling.
Lemon Lovers: Add extra lemon zest or a tiny splash of lemon juice to brighten the filling even more.
Storage/Reheating
Refrigerate: Store cooked pinwheels in an airtight container for up to 3 days. Reheat in a 350°F oven for 8–10 minutes.
Freeze (uncooked): Freeze the rolled log before slicing, or freeze the individual slices. Bake frozen pinwheels at 400°F for 25–30 minutes.
Freeze (cooked): Freeze fully cooked pinwheels for up to 2 months. Reheat in the oven until warmed through.
FAQs
How do I butterfly salmon for this recipe?
Use a sharp knife to carefully slice the fillet horizontally, keeping the knife parallel to the cutting board. Open it like a book to create a thinner, more even surface for rolling.
Can I use frozen spinach instead of fresh?
Yes. Use one full block of frozen spinach, thaw completely, squeeze out excess liquid, and cook briefly to evaporate any remaining moisture.
Can I make the pinwheels ahead of time?
Absolutely. Prepare, roll, wrap, and freeze the salmon up to several weeks in advance.
What side dishes pair well with salmon pinwheels?
Roasted broccoli, sautéed green beans, cauliflower mash, or a fresh Mediterranean salad complement the flavors beautifully.
How do I prevent the salmon from overcooking?
Bake just until the internal temperature reaches about 155°F, then remove from the oven so it stays moist and tender.
Can I remove the egg from the filling?
The egg helps bind the filling. You may omit it, but the filling will be slightly looser.
Should I use a specific cut of salmon?
A center-cut fillet works best because it’s more even in thickness and easier to roll.
Can I grill the pinwheels instead of baking them?
Baking is recommended as the filling may leak on a grill, but grilling on a well-oiled, foil-lined grate can work with caution.
How do I slice the salmon cleanly?
Chill the roll for an hour before slicing and use a very sharp knife, ideally a thin-bladed one.
Can I add other vegetables to the filling?
Yes—finely chopped cooked mushrooms, onions, or bell peppers can be added as long as excess moisture is removed.
Conclusion
These spinach and feta salmon pinwheels deliver a wonderful mix of creamy, fresh, and savory flavors wrapped inside tender, perfectly baked salmon. The dish looks impressive but comes together easily, making it ideal for weeknight meals or elegant dinner gatherings. With its low-carb profile, versatility, and make-ahead convenience, this recipe is one you’ll turn to again and again.
Tender salmon fillets rolled with a creamy spinach, ricotta, and feta filling for a flavorful, elegant dish. These baked salmon pinwheels are naturally low-carb, high-protein, and perfect for weeknights or special occasions.
Ingredients
1.5 lb skinless, boneless salmon fillet
Salt and pepper, to taste
8 cups packed baby spinach (about 312 g / 11 oz)
1/4 cup chopped onion
1 tablespoon olive oil
1 cup ricotta cheese, drained
1/3 cup feta cheese, drained
2 tablespoons chopped fresh dill
2 teaspoons lemon zest
1 green onion, sliced
1 teaspoon garlic powder
1 large egg, beaten
Instructions
Season both sides of the salmon with salt and pepper. If very thick, butterfly to make rolling easier. Set aside.
Chop the spinach. Heat olive oil in a skillet over medium-high heat and sauté onion until soft. Add spinach and cook until wilted and dry. Let cool slightly.
In a bowl, mix ricotta, feta, dill, lemon zest, green onion, and garlic powder until smooth. Stir in spinach mixture. Adjust salt and pepper as needed.
Mix in beaten egg until well combined.
Lay salmon on parchment or plastic wrap. Spread filling evenly across the surface.
Starting at one short end, roll tightly using the paper underneath for support.
Wrap the roll securely and freeze for 1 hour to firm.
Preheat oven to 400°F and line a baking sheet with parchment paper.
Unwrap and slice the chilled salmon into 6 equal pinwheels. Secure loose ends with toothpicks.
Place pinwheels on baking sheet and bake for 18–20 minutes, or until cooked through (internal temp about 155°F).
Serve hot.
Notes
Use frozen spinach if desired—thaw, squeeze, and cook out excess moisture.
Freeze the entire roll or individual pinwheels ahead of time for quick meals.
Try cream cheese instead of ricotta for a richer filling.
Swap dill for parsley or Mediterranean herb blends.
