About This Recipe
These creamy spinach–artichoke stuffed salmon pinwheels are a cozy, restaurant-worthy dinner that comes together in about 30 minutes. A garlicky cream cheese filling keeps the salmon ultra-juicy while Parmesan and lemon zest add brightness. Perfect for busy weeknights and special enough for guests.
Category: Dinner | Difficulty: Easy | Time: ~30 minutes | Seasonality: All-season
Ingredients
- Salmon fillet (skinless)
- Cream cheese
- Chopped spinach (well squeezed)
- Canned artichoke hearts (in water), chopped
- Parmesan cheese, grated
- Lemon zest
- Garlic, minced
- Salt and pepper
- Olive oil or melted butter (for brushing)
- Lemon wedges and chopped parsley, for serving
Instructions
- Preheat oven to 400°F (205°C). Line a sheet pan with parchment and lightly oil it.
- Make the filling: In a bowl, mix softened cream cheese, well‑squeezed chopped spinach, chopped artichoke hearts, grated Parmesan, lemon zest, minced garlic, salt, and pepper.
- Prep the salmon: Place a large, thin, skinless salmon fillet (about 1.5 lb/680 g) on a board. Lightly season with salt and pepper. If thick, butterfly to even thickness (~1/2 inch).
- Spread the spinach‑artichoke mixture evenly over the salmon, leaving a 1‑inch border on one long edge.
- Roll the salmon up tightly from the opposite long edge into a log, seam‑side down. Secure with kitchen twine or toothpicks.
- Slice into 6–8 pinwheels using a sharp knife and transfer to the prepared pan, cut‑side up. Brush tops with a little olive oil or melted butter.
- Bake 12–15 minutes until salmon is just opaque and flakes easily (internal temp ~125–130°F/52–54°C for medium).
- Optional: Broil 1–2 minutes to lightly bronze the tops. Rest 3 minutes, then remove twine/toothpicks.
- Serve with lemon wedges and a drizzle of olive oil; pair with a simple arugula salad or roasted asparagus to keep it keto.
Keto Focus
High‑fat salmon and a cheese‑based filling deliver satisfying fats with moderate protein, while skipping breadcrumbs and starchy binders. Spinach and artichoke add flavor and fiber for only about 3g net carbs per serving.
Nutrition Facts (per serving)
- Calories: 440
- Protein: 39g
- Fat: 34g
- Total Carbs: 5g
- Fiber: 2g
- Net Carbs: 3g
Tips & Variations
- Cheese swap: Try Boursin or goat cheese for a tangy twist.
- Veg boost: Fold in sautéed mushrooms or chopped roasted peppers (still low carb).
- Air fryer option: Cook at 380°F (193°C) for 8–10 minutes, checking for doneness.
- Make-ahead: Assemble the log up to 1 day ahead, wrap well, and slice/bake when ready.
- Crispier finish: After baking, broil briefly to caramelize the Parmesan top.
Serving & Storage
- Serve with arugula salad, roasted asparagus, or garlicky green beans.
- Store leftovers in an airtight container up to 3 days. Reheat gently at 300°F (150°C) until warm to avoid overcooking.