Boil water in kettle or pot

Place fresh spinach in heatproof bowl

Pour boiling water over spinach to submerge completely

Let sit exactly 1 minute

Drain immediately and thoroughly

Press spinach in strainer or squeeze in clean towel to remove excess water

Cool for several minutes

Place cooled, drained spinach and 3 egg yolks in blender

Blend on high until completely smooth and vivid green

Transfer to mixing bowl

Sift flour over spinach mixture

Fold gently until just combined

Do not overmix

In clean, grease-free bowl, add 3 egg whites and pinch of salt

Beat on medium speed until foamy

Increase to high speed

Beat until stiff peaks form (whites hold shape and don't slide when bowl tilted)

Add whipped whites to spinach batter in 3 separate additions

Fold each addition gently with lifting motion

Bring spatula down center, along bottom, up and over

Fold only until just incorporated

Some white streaks are acceptable

Preheat oven to 350°F (180°C)

Line 11x8 inch baking sheet with parchment paper

Pour batter onto prepared sheet

Spread into even, uniform layer edge to edge

Bake 10 minutes on center rack

Roll should be set and slightly springy

Cool completely on baking sheet

Spread softened cream cheese in even layer across cooled spinach sheet

Spread to edges that will form interior of roll

Layer salmon slices evenly over cream cheese

Cover surface completely without excessive overlap

Starting from shorter edge, lift parchment

Use parchment to guide roll away from you into tight log

Keep pressure consistent and even

Wrap entire log tightly in plastic wrap

Twist ends to compress and seal

Refrigerate minimum 3-4 hours or overnight

Remove from refrigerator and unwrap

Use very sharp knife, wiping clean between cuts

Slice into ¾ inch thick rounds

Each slice shows green spiral with salmon center

Arrange on serving platter

Serve cold