Drizzled with a lemon cream sauce, these are sure to be a hit!
Salmon Pinwheels drizzed with a Lemon Cream Sauce
Ingredients
Salmon filets
2 cups spinach
1 cup ricotta cheese
1/2 cup mozzarella
2 tbs parmesan
1 lemon
1 onion, diced
1 package mushrooms
1 tbs minced garlic
heavy cream
Tony's Spice and Herb (or spice of your choice), seasoned to taste
Directions
Slice skin of salmon.
Saute spinach until wilted.
Add ricotta, mozzarella, parmesan, and sauteed spinach to a bowl. Stir to combine.
Spread mixture on side of salmon where skin was.
Roll up filet and cut into 1.5" pinwheels. Secure with toothpicks if desired.
Drizzle with olive oil and season with spice and herb seasoning of your choice.
Place in air fryer at 400 degrees for 10 minutes.
While salmon is cooking, make sauce. Saute diced onion and sliced mushrooms in 1 tbs of olive oil or butter.
Once golden brown, add minced garlic and juice from 1/2 a lemon.
Add 1/2 cup of heavy cream and then let simmer for a few minutes.
Remove from heat.
Add parmesan cheese and stir until melted.
Season with more spice and herb to taste. Drizzle sauce over pinwheels and enjoy!
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