Trader Joe's Salmon Pinwheels Recipe
Whip up a delightful dinner with Trader Joe's salmon pinwheels, a dish that promises elegance and simplicity. This guide reveals how to perfectly cook them, ensuring a moist, flavorful centerpiece for any meal. The secret to their irresistible taste lies in a straightforward technique, ready for you to master.
Equipment
- 1 Meat thermometer optional
- 1 Brush optional
- 1 Small bowl
- 1 Knife and cutting board
- 1 Serving platter or plates for presentatio
Ingredients
- 1 package of Trader Joe's salmon pinwheels each package usually contains 2 pinwheels
- 2 tablespoons olive oil for brushing
- ½ tbsp Salt to taste
- 1/4 tbsp Black pepper to taste
- 1 tbsp Optional: Fresh herbs Dill or parsley, finely chopped
- 1 tbsp Optional: Lemon slices for garnish and added flavor
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C). This temperature allows the salmon to cook through evenly without drying out.
- Prepare the Baking Sheet: Line a baking sheet with parchment paper or aluminum foil for easy cleanup. This also prevents the salmon from sticking to the pan.
- Season the Pinwheels: Brush each salmon pinwheel lightly with olive oil. Then, sprinkle both sides with salt and black pepper to taste. If you're using fresh herbs, sprinkle them over the pinwheels now.
- Arrange on Baking Sheet: Place the salmon pinwheels on the prepared baking sheet, making sure they're not touching to ensure even cooking.
- Cook: Bake in the preheated oven for 20-25 minutes. The cooking time may vary depending on the thickness of the pinwheels. They're done when the salmon easily flakes with a fork and reaches an internal temperature of 145°F (63°C) if you're using a meat thermometer.
- Garnish and Serve: Once cooked, transfer the salmon pinwheels to a serving platter. If desired, garnish with lemon slices and an extra sprinkle of fresh herbs for a burst of flavor and a colorful presentation.
- Enjoy: Serve your beautifully cooked salmon pinwheels with your choice of side dishes for a complete meal.
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