Begin by preheating your oven to 375°F (190°C).

In a bowl, mix together the chopped spinach, crumbled feta, cream cheese, minced garlic, lemon juice, dried dill, and a sprinkle of salt and pepper until the mixture is smooth and well blended.

Lay the salmon fillet on a cutting board, with the flesh side facing up. Carefully cut a pocket into the salmon, ensuring you don’t slice all the way through.

Generously fill the pocket with the spinach and feta mixture, spreading it evenly.

Tightly roll the salmon from one end to the other, encasing the filling securely. Use toothpicks or kitchen twine to keep the roll intact.

Heat olive oil in a skillet that can go in the oven over medium heat. Once the oil is shimmering, place the salmon roll-ups seam side down in the skillet and cook for about 2-3 minutes until they develop a golden crust.

Gently turn the roll-ups over and transfer the skillet to the oven. Bake for 15-20 minutes, or until the salmon is fully cooked and easily flakes apart with a fork.

Once done, remove from the oven and allow the roll-ups to rest for a few minutes. Slice into pinwheels and serve warm.