Oven-Baked Salmon Pinwheels
These 30-Minute Baked Salmon Pinwheels are perfect for all the busy parents looking to get a healthy, delicious dinner on the table fast. Tender salmon is rolled with a creamy spinach, garlic, and sun-dried tomato filling, then baked to perfection with a zesty lemon finish. It’s a flavorful, family-friendly meal that’s ready in just 30 minutes—making weeknight dinners easier and more enjoyable for everyone! For more recipes by Ronica, follow her on Instagram!
Tasty Team
84% would make again
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Ingredients
for 6 servings
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 4 garlic cloves, minced
- 5 oz baby spinach
- 8 oz cream cheese, softened
- ¼ cup sun-dried tomatoes, chopped
- 2.5 lb salmon, skin removed and patted dry
- 2 tablespoons creole seasoning, plus more to taste
- 4 tablespoons unsalted butter, cut into 8 pieces
- 2 lemons, sliced
- chopped parsley, for garnish
- salt and pepper, to taste
Nutrition Info
- Calories 605
- Fat 44g
- Carbs 7g
- Fiber 1g
- Sugar 2g
- Protein 41g
Estimated values based on one serving size.
Preparation
- Preheat your oven to 350°F (175°C).
- Heat oil in a skillet over medium heat. Add the diced onion and sauté for about 2 minutes, until softened. Stir in the garlic and spinach, cooking for another 3 minutes until the spinach wilts down. Season with salt and pepper, then transfer the mixture to a bowl and let it cool, about 5 minutes.
- Once cooled, mix in cream cheese and sun-dried tomatoes until evenly combined.
- Lay the salmon flat, season with Creole seasoning on both sides, and spread the cream cheese mixture on top in an even layer. If the cream cheese mixture is too soft and hard to roll, place the salmon (with the filling spread on top) in the freezer for about 10 minutes. This will allow the cream cheese to firm up, making it much easier to roll without the filling spilling out.
- Tightly roll up the salmon and secure with toothpicks or tie with kitchen twine. Slice the salmon roll into 1 ½-inch thick pinwheels and arrange them in a large cast-iron skillet over a bed of lemon slices.
- Scatter the butter over the top of the pinwheels, then sprinkle with a bit more Creole seasoning.
- Bake for 15 minutes, until the salmon turns light pink and firms up.. Then broil on high for 3-5 minutes until golden brown on top.
- Garnish with freshly parsley before serving.
- Enjoy!
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