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How to Make Low Carb Spinach Feta Salmon Pinwheels
The full recipe follows, here’s the pictorial overview for reference purposes!
Prepare the Salmon
Season both sides of salmon with salt and pepper. If you have a thick piece of salmon, butterfly it as described above. Set aside.
Chop baby spinach. Zest lemon, slice green onion, and chop fresh dill. Set aside.
In a large pan or cast iron skillet over medium-high heat, saute onion in olive oil until soft and translucent.
Add spinach to the pan, cook until it’s wilted and the resulting water has cooked off. Remove from heat.
In a small bowl, mix together Ricotta, Feta, dill, lemon zest , green onions, and garlic powder.
For a smoother filling, you can do this and the next step in a food processor if you’d like.
Mix in the spinach. Season with salt and pepper, to taste.
Once you’re happy with the flavour, mix in the egg until well combined.
Lay your salmon out on a large piece of plastic wrap, parchment paper, or the butcher paper it came in, like we did.
Spread mixture over top of the salmon. I like to get the filling evenly spread, right to the edge of the salmon piece.
Depending on the dimensions of your salmon, you may get a thin layer, you may get a thick layer. It’s all good.
Starting from one short sides of the salmon – with the help of the plastic wrap / etc – roll salmon tightly, going up the length of it.
Wrap in parchment paper plastic wrap, or the butcher type paper the fish came in, if applicable. Place the whole thing in the freezer for 1 hour, to firm up a little – this will make it easier to cut.
Slice and Cook the Salmon
Preheat oven to 400 F, line a baking sheet with parchment paper, set aside.
Unwrap salmon roll, transfer to a cutting board. Use a very sharp knife to slice into 6 servings, and secure end of each with a toothpick.
Note: we usually end up with 1 inch rolls, but again – it’ll depend on the dimensions of the fish!
Place pinwheel pieces on prepared baking sheet.
Cook for 15-20 minutes, until cooked through. Internal temperature should come to 155 on a meat thermometer.
Serve hot.
