Ingredients:

  • 4 (6-ounce/170g) salmon fillets, skin removed, about ½ inch thick
  • 1 tablespoon (15ml) olive oil
  • 1 lemon, zested and juiced
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon (15ml) olive oil
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, minced
  • 10 ounces (283g) fresh spinach, roughly chopped
  • 4 ounces (113g) cream cheese, softened
  • 4 ounces (113g) feta cheese, crumbled
  • ¼ cup (30g) grated Parmesan cheese
  • ¼ teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Sauté shallots and garlic in olive oil. Add spinach and cook until wilted. Drain any excess liquid.
  2. In a bowl, mix the cooked spinach mixture with cream cheese, feta, Parmesan, nutmeg, salt, and pepper.
  3. Carefully slice each salmon fillet horizontally, almost all the way through, and open it like a book (butterflying).
  4. Brush the butterflied salmon with olive oil, lemon zest, lemon juice, salt, and pepper.
  5. Spread an even layer of the spinach and feta filling over each salmon fillet.
  6. Starting from one end, gently roll each salmon fillet into a tight pinwheel.
  7. Wrap the pinwheels tightly in cling film and chill for at least 15 minutes to help them hold their shape.
  8. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  9. Remove pinwheels from cling film and slice each roll into 4-5 even rounds. Secure with toothpicks if needed. Place pinwheels on the prepared baking sheet.
  10. Bake for 20-25 minutes, or until the salmon is cooked through and the filling is heated. Internal temp of 145°F/63°C
  11. Remove from oven and serve immediately. Garnish with fresh herbs if desired.