Preheat the oven to 400°F (200°C).

Lay the salmon fillet on the cutting board and slice it into thin strips.

In the mixing bowl, whisk together the ranch dressing, olive oil, lemon zest, garlic powder, salt, and black pepper.

Add the salmon strips to the bowl and toss to coat them evenly with the dressing mixture.

Roll out the puff pastry on the cutting board to smooth any creases.

Spread the softened cream cheese evenly over the puff pastry.

Sprinkle the chopped fresh dill over the cream cheese layer.

Lay the marinated salmon strips evenly over the cream cheese and dill.

Starting from one end, carefully roll the puff pastry into a tight log.

Use the sharp knife to slice the log into 1-inch pinwheels.

Arrange the pinwheels on the baking sheet, spacing them slightly apart.

Brush the tops of the pinwheels with any remaining dressing mixture.

Bake in the preheated oven for 15 minutes or until golden brown and the salmon is cooked through.

Remove from the oven and let the pinwheels rest on the baking sheet for 5 minutes before serving.