These Low Carb Spinach Feta Salmon Pinwheels are easy to make, full of flavour, and a fancy, fun way to serve fish. Low carb & keto friendly, too!
There were two different types - one was with a spinach-based cream cheese filling, and the other surimi / fake crab based. Both were fantastic!
Unfortunately, both contained bread crumbs and other ingredients that made them not-so-appropriate for low carb.
Boo.
This spinach salmon pinwheel recipe has all of the goodness of the original source material, but a fraction of the carbs... and it can be made ahead and frozen, if you so choose!
It suits a wide variety of dietary needs and restrictions, while still being elegant and tasty.
Sure to be a big hit, whether on a random Tuesday at home, or your next dinner party!
While that is an elegant appetizer - one of my favorite make ahead appetizers! - it’s a great example of two very different dishes having the same name.
Annoying!
Nutritional Information
This salmon recipe is one of our favorite healthy meals, and it’s got a lot going for it!
Aside from being inherently gluten free with no added sugar, it’s also only 300 calories per serving, and should fit in on a low calorie diet plan.
It has only 4 grams of total carbohydrate - with one of them coming from dietary fiber - so we’re looking at only 3 net grams of carbs per serving.
Also? 31 g protein! POW.
All around, and excellent choice!
Ingredients
This recipe is made up of simple ingredients that you’ll be able to find at almost any grocery store.
I have a few notes for you, though!
Boneless, Skinless Salmon Filet
We generally use a big center-cut fillet for this recipe, and ask the fish monger to take the skin off for us.
(I’m AWFUL at doing so, and don’t want to hack up such a nice piece of fish!)
If you have a thick piece of salmon, you can butterfly it to make it easier to roll - see further down the post for details.
Spinach
I use fresh spinach for this - about 8 cups of packed Baby Spinach.
For reference, that usually works out to 312 g, or 11 oz.
If you want to use frozen spinach, use a whole brick. Let it thaw and drain it well, then cook it as described, ensuring the remaining juices cook off.
Cheeses
I use a mix of both Ricotta cheese and Feta cheese in this recipe - both should be WELL drained before using.
If you can’t find the Ricotta or want to be a bit more frugal, you can substitute cream cheese for it.
You’ll just want to let the cream cheese warm to room temperature - or gently heat it in the microwave for 30 seconds or so - so it’s easy to whip.
Everything Else
Rounding out this recipe, you will need:
Chopped Onion (white or red onion)
Fresh dill weed
Lemon zest
Green onion
Olive oil
1 Large egg
Garlic powder
Salt and pepper
... I just don’t really have anything to add about any of these ingredients!
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.
Salmon Pinwheels FAQ
How do You Butterfly Salmon?
How your salmon rolls - and how thick each pinwheel will be - depends on the cut of the fish. The longer and thinner cut the fish, the more spiral you'll get.
The more spiral, the thinner the filling will spread, also!
You can get a piece that is long and thin, or you may end up with a very thick - and not very “rollable” piece, like we did on this occasion!
Never fear, there’s a relatively easy solution - butterfly that salmon!
If your piece is relatively the same thickness all the way through, you’ll butterfly the whole thing.
If your piece is like ours - and has a steep drop off in thickness - you’ll start at the point it gets thick, and only butterfly the thick section.
Use a very sharp knife - I LOVE my sushi knife* for this - very carefully cut through the thickness of the salmon, keeping your knife parallel to the cutting board.
As you come to the far end of the salmon - from where you started - end JUST before you actually cut all the way through.
Boom - a piece of salmon that will roll a lot better!
* My sushi knife is just a cheap $12 one off Amazon - Kitchen + Home Non Stick Sushi Knife. It’s got a very thin, sharp blade, and is PERFECT for cutting raw fish.
It’s also great for carving styrofoam, for what it’s worth - though I use a separate sushi knife for crafting, LOL!
Can I Freeze Low Carb Spinach Feta Salmon Pinwheels
Yes - just freeze it before you cook them!
I tightly wrap each in big piece of plastic wrap, then carefully place in a freezer bag to freeze.
To cook:
Preheat oven to 400 F, unwrap pinwheels.
Arrange frozen pinwheels on a baking sheet, bake for 25-30 minutes (depending on thickness!), until the internal temperature reaches 155 F.
What Should I Serve with Salmon Rolls?
Despite there being spinach in them already, I like serving these with a white vegetable - Keto Scalloped Potatoes, Hasselback Turnips, or Keto Mashed Cauliflower - along with a green veggie - green beans, asparagus, or broccoli, usually.
More Low Carb Fish & Seafood Recipes
Looking for more low carb or keto fish recipes? I’ve got you covered!
Keto Spicy Salmon Poke Bowl
Low Carb Keto Chirashi Bowl
Tuna Poke Bowl
Crunchy Keto Coconut Shrimp
Keto Crab Cakes
Grilled Cilantro Lime Shrimp
Keto Clam Chowder
Salmon Crudo
Low Carb Shrimp Curry
Keto Paella
Hot Smoked Salmon
Keto Jambalaya
Pesto Shrimp Palmini
Keto Sushi
Seared Scallops with Dijon Wine Sauce
Baked Sesame Ginger Salmon [Keto]
Keto Cod au Gratin
Keto Fish Cakes & Tartar Sauce
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @LowCarbHoser - or post it to My Facebook Page - so I can cheer you on!
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... and hey, if you love the recipe, please consider leaving a star rating and comment! (Sharing the post on social media is always appreciated, too!)
Spinach & Feta Stuffed Salmon Pinwheels
Equipment
- Parchment paper
- Baking sheet
Ingredients
- 1.5 lb Skinless boneless salmon fillet
- Salt and pepper
- 8 cups Baby Spinach packed
- ¼ cup Chopped Onion
- 1 tablespoon Olive oil
- 1 cup Ricotta drained
- ⅓ cup Feta drained
- 2 tablespoon Fresh dill chopped
- 2 teaspoon Lemon zest
- 1 Green onion sliced
- 1 teaspoon Garlic powder
- 1 Large egg beaten.
Instructions
- Season both sides of salmon with salt and pepper, set aside.
- Chop baby spinach.
- In a large pan, 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.
- Mix together Ricotta, Feta, dill, lemon zest , green onion slices, and garlic powder. Add spinach, season with salt and pepper, to taste.
- Once you’re happy with the flavour, mix in the egg until well combined.
- Spread mixture over the salmon.
- Starting from one of the short sides, roll salmon tightly, going up the length of it.
- Wrap in parchment paper, or the butcher type paper the fish came in, if applicable. Place in freezer for 1 hour, to firm up a little - this will make it easier to cut.
- Preheat oven to 400 F, line a baking sheet with parchment paper, set aside.
- Unwrap salmon roll, slice into 6 servings, and secure end of each with a toothpick. Arrange on prepared baking sheet.
- Cook for 18-20 minutes, until cooked through.
- Serve hot.
We eat a lot of fish. This recipe is one of our a bsolute favorites! Extremely tasty. Even my husband raves about it =D
The recipe a lso works well as a casserole, with the fish layered and the filling in the middle, if you're a bit clumsy with your knife (like me).
Definite 10/10 points for this!!!!!