In a medium bowl, mix the softened cream cheese with chopped spinach, dill, garlic powder, lemon juice, salt, and pepper until smooth and well combined.

Preheat your oven to 375°F (190°C) and prepare a baking dish with cooking spray.

Lay each salmon fillet flat, spread an even layer of the filling, and roll each fillet from one end to the other.

Place the pinwheels seam-side down in the prepared baking dish and drizzle olive oil over each.

Bake for 20-25 minutes or until the salmon is opaque and the internal temperature reaches 145°F (63°C).

Let the pinwheels cool for a few minutes, then serve warm garnished with fresh dill or lemon.