Tuscan Salmon Pinwheels – Whole30, Paleo
Stuffed with a mixture of sautéed spinach, sun-dried tomatoes and cream cheese, these Tuscan Salmon Pinwheels are as impressive as they are delicious. If you didn’t know any better, you’d never guess they were Whole30 and Paleo friendly. Serve them with a side salad or your favourite sautéed vegetables.
Ingredients
- 2 lb2 lb2 lb Wild Caught Salmon Filet, skinless
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
- 1/21/21/2 Red Onion, medium, diced
- 3 cloves3 cloves3 cloves Garlic, finely chopped
- 1/2 lb1/2 lb1/2 lb Baby Spinach
- Salt and Pepper, to taste
- 1/4 tsp1/4 tsp1/4 tsp Chili Flakes, plus more as desired
- 1 cup1 cup1 cup Kite Hill Cream Cheese
- 1/3 cup1/3 cup1/3 cup Sun Dried Tomatoes, sliced
- 2 Tbsp2 Tbsp2 Tbsp Cajun Seasoning, or seafood seasoning of choice
- Lemon, wedges, for serving
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat a large skillet or sauté pan over medium heat. Add 1 tablespoon of avocado oil and heat until shimmering. Add the onion and cook, stirring, until soft and translucent, around 6 minutes. Add the garlic and cook, stirring, 60 seconds. 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.
- Rinse the salmon and pat very dry with paper towel. 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 toothpicks or bamboo skewers 2-inches apart and slice into pinwheels between the skewers. Season both sides with a little more Cajun or Seafood seasoning.
- Wipe the pan clean and return it to medium heat. Add 1 tablespoon avocado oil and heat until shimmering. Carefully place the salmon pinwheels in the hot oil and cook until golden brown, around 3 minutes. Flip and cook the other side until cooked to your desired doneness, around 3 more minutes for a medium center. Serve immediately with lemon wedges for squeezing.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Paleo Pescetarian Seafood Shellfish Free Sugar Free Whole30This is our estimate based on online research. | |
Calories: | 526 |
Fat: | 33 g |
Carbohydrates: | 8 g |
Protein: | 47 g |
Cholesterol: | 108 g |
Sodium: | 507 mg |
Fiber: | 3 g |
Sugars: | 4 g |
Calculated per serving. |
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