Description
Delight your taste buds with these delectable Stuffed Salmon Pinwheels, a savory dish perfect for any occasion.
Ingredients
Scale
Salmon Pinwheels:
- 1 ½ pounds skinless salmon fillet (center-cut, about ½ inch thick)
- 4 ounces cream cheese (softened)
- ½ cup fresh spinach (chopped)
- ¼ cup sun-dried tomatoes (finely chopped)
- 2 tablespoons fresh dill (chopped)
- 1 garlic clove (minced)
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- cooking twine or toothpicks
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare Filling: Mix cream cheese, spinach, sun-dried tomatoes, dill, garlic, lemon juice, salt, and pepper in a bowl.
- Assemble Salmon: Butterfly salmon if needed, spread filling, roll up, secure with twine, and slice into pinwheels.
- Bake: Place pinwheels on the baking sheet, drizzle with olive oil, and bake for 18–20 minutes until cooked.
- Serve: Serve warm and enjoy!
Notes
- You can substitute goat cheese or ricotta for cream cheese for a different flavor.
- Add chopped artichokes or capers for extra brininess.
- Use frozen spinach (thawed and drained) if fresh is unavailable.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 310
- Sugar: 2g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg
