Feta Spinach Salmon Pinwheels (Printable Version)

# What You'll Need:

→ Main

01 - 1 big skinless salmon fillet (about 1 and a half pounds)

→ Filling

02 - Salt, as much as you like
03 - A pinch of black pepper, or more if you love it
04 - 1/2 teaspoon dried dill or use 1 teaspoon chopped fresh dill
05 - 2 tablespoons soft cream cheese
06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon lemon zest
08 - 2 cups chopped fresh spinach
09 - 2 cloves garlic, minced up
10 - 1/2 cup crumbled feta
11 - 1 tablespoon olive oil

→ Assembly

12 - Have toothpicks or some kitchen twine on hand

# Steps to Follow:

01 - Pull out any toothpicks or twine from each pinwheel before you serve. Sprinkle on some more fresh dill or give them an extra squeeze of lemon if that's your thing.
02 - Switch your oven on to 375°F (190°C). Pop the pinwheels into a greased baking dish, brush the tops with more olive oil, and bake for around 15 to 18 minutes. When the fish flakes apart and looks done, you're good to go.
03 - Grab a sharp knife and slice through the rolled salmon, making pieces about an inch and a half wide.
04 - Smooth the cheesy spinach mix over the whole salmon. Start from one end and roll up the fish pretty tight like a log. Stop it from unrolling by sticking in your toothpicks or tying with twine.
05 - Lay the salmon on your board and cut into it sideways so you end up with one big, thin layer. If you need to, tap it gently with a mallet to make it all the same thickness. Add salt and pepper on both sides.
06 - Mix the spinach and garlic with the feta, cream cheese, lemon zest, lemon juice, and dill in a bowl. Stir everything up so it all comes together.
07 - Pour olive oil into your skillet over medium. Throw in the garlic for about a minute till it smells good. Next, add the chopped spinach and cook for another couple of minutes till it shrinks. Take it off the heat and let it cool a bit.

# Additional Tips:

01 - Pick a really fresh salmon fillet and have the fish guy take the skin off to make life easier.
02 - Fasten your salmon rolls tightly with toothpicks or twine so they stay put. Don't forget to pull those out before anyone eats.
03 - Keep an eye on the fish so it doesn’t go dry; you get the best texture stopping right when it flakes easily.
04 - You can throw together the filling and roll everything in advance, then just slice up and bake when you’re ready.

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