Salmon Florentine Pinwheels (Recipe)

Salmon Florentine Pinwheels (Recipe)

Salmon Florentine Pinwheels Recipe

These taste great, aren’t hard to make, and are pretty enough for company.

I used Kite Hill cream cheese made from almond milk, which makes this recipe dairy-free and Whole-30 compliant– I just like it– but regular cream cheese, would work too, and be less expensive.

I got my salmon filet from Costco. Ours was wild sockeye, hence the great color and thin, dense texture. I had to skin it myself, but you could ask your fishmonger to do it, if you buy it somewhere other than Costco.

Serves four, but our fourth slice was skimpier and not as pretty.

Salmon Florentine Pinwheel Recipe

1.5 pounds whole skinless salmon filet
2 tablespoons avocado oil
1/2 medium red onion diced
3 cloves garlic finely chopped
5 oz pound baby spinach
Kosher salt and freshly cracked black pepper to taste
1/4 teaspoon crushed red chili flakes (optional)
2/3 cup dairy-free cream cheese such as Kite Hill (or regular cream cheese)
1/3 cup sun-dried tomatoes, chopped
2 tablespoons Cajun or Seafood seasoning of choice
Lemon wedges for serving

Preheat a large skillet or sauté pan over medium heat, then heat 1 tablespoon of avocado oil in it. Add the onion and cook, stirring, until soft, around 6 minutes. Add the garlic and cook, stirring for a minute. Add the spinach and cook, stirring, until wilted, around 4 minutes. Season with salt, pepper and chili flakes to taste. Transfer to a bowl and refrigerate until cooled.

Once the spinach has cooled, add the cream cheese and sun-dried tomatoes and mix until combined.

Remove the skin from the salmon and pat dry. Season both sides with Cajun or Seafood seasoning. Place the fish flesh-side down and generously slather the top with the cream cheese mixture. Starting at the tail end, roll the salmon snugly, tucking in any loose filling. Secure the salmon with wood skewers equidistant apart and slice into pinwheels between the skewers.

Clean the pan and return it to medium heat. Add 1 tablespoon avocado oil. Carefully place the salmon pinwheels in the hot oil and cook until golden brown, around 3 minutes. Flip and cook the other side  for around 3 more minute.

Serve immediately with lemon wedges for squeezing.

Give this a try!

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I work to amplify good wherever I find it. I love color, texture, beauty, great ideas, nature, metaphor, deliciousness, genuine spirituality, and exploring new territory. I encourage authenticity, nurture creativity, champion sustainability, promote peace, and hope to foster a new renaissance where we all are free to be our most fulfilled, multifaceted, and terrific selves. Read more here.


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