Salmon Cannelloni with Lemon Cream Sauce
Elevate your dinner table with this luxurious Salmon Cannelloni with Lemon Cream Sauce—a dish that combines delicate flavors and creamy textures for an unforgettable meal. Flaked, tender salmon is blended with ricotta cheese, fresh spinach, Parmesan, and a hint of lemon zest, creating a rich yet refreshing filling. Rolled inside tender lasagna sheets and smothered in a luscious homemade lemon cream sauce, this baked masterpiece is topped with gooey mozzarella for the ultimate comfort food experience. Perfect for a special occasion or gourmet weeknight dinner, this recipe highlights bold Mediterranean-inspired flavors while remaining approachable for home cooks. Pair it with a crisp green salad or rustic garlic bread for a restaurant-worthy feast in your own kitchen!
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Recipe Information
Ingredients
- 12 sheets Lasagna sheets (fresh or pre-cooked)
- 300 grams Salmon (skinless, boneless, cooked and flaked)
- 250 grams Ricotta cheese
- 100 grams Spinach (fresh, chopped)
- 50 grams Parmesan cheese (grated)
- 2 cloves Garlic (minced)
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 30 grams Butter
- 30 grams All-purpose flour
- 500 milliliters Milk
- 100 milliliters Heavy cream
- 2 tablespoons Lemon juice
- 0.25 teaspoon Nutmeg (ground)
- 100 grams Mozzarella cheese (shredded, for topping)
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 9x13-inch baking dish and set aside.
Cook the spinach in a pan over medium heat until wilted. Remove from heat and let cool slightly.
In a large bowl, combine the flaked salmon, ricotta cheese, cooked spinach, Parmesan cheese, minced garlic, lemon zest, salt, and black pepper. Mix well to create the filling.
Lay a lasagna sheet flat on a clean surface. Place a few tablespoons of the filling along one short edge of the sheet and roll it tightly. Repeat with the remaining lasagna sheets and filling to form cannelloni.
Prepare the lemon cream sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, whisking constantly to form a roux.
Gradually add the milk to the roux while whisking continuously to avoid lumps. Cook the mixture for 5–7 minutes until thickened.
Stir in the heavy cream, lemon juice, and ground nutmeg. Let the sauce simmer for 2–3 minutes. Adjust seasoning with salt and pepper to taste.
Spread a thin layer of the lemon cream sauce across the bottom of the prepared baking dish.
Arrange the cannelloni side by side in the dish. Pour the remaining lemon cream sauce over the cannelloni, ensuring they are evenly coated.
Sprinkle the shredded mozzarella cheese over the top.
Bake in the preheated oven for 30–35 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let rest for 5 minutes before serving. Enjoy your Salmon Cannelloni with Lemon Cream Sauce with a side salad or garlic bread for a complete meal!
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1067 mg | 46% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 7.5 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 12.7 mcg | 63% | |
| Calcium | 641 mg | 49% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 729 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
