Salmon Roulade with Spinach
Elevate your dinner table with this elegant and flavorful Salmon Roulade with Spinach! Featuring tender, buttery salmon fillets rolled around a creamy spinach and dill filling, this dish is as impressive as it is delicious. A golden panko breadcrumb topping adds the perfect hint of crunch, while notes of garlic, shallots, and fresh lemon zest brighten every bite. This recipe combines restaurant-quality presentation with easy-to-follow steps, making it accessible for both seasoned cooks and beginners. Ready in under an hour, it's the perfect centerpiece for a special occasion or a gourmet weeknight meal. Serve with lemon wedges for a zestful finishing touch!
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Recipe Information
Ingredients
- 4 pieces (skinless, boneless, approximately 6 ounces each) Salmon fillet
- 4 cups (lightly packed) Fresh spinach
- 4 ounces (softened) Cream cheese
- 2 cloves (minced) Garlic
- 1 large (finely diced) Shallot
- 2 tablespoons Olive oil
- 1 teaspoon Lemon zest
- 1 teaspoon (divided) Salt
- 0.5 teaspoons (divided) Black pepper
- 0.25 cup Panko breadcrumbs
- 2 tablespoons (melted) Unsalted butter
- 2 tablespoons (chopped) Fresh dill
- 4 for serving Lemon wedges
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and diced shallot, and sauté until fragrant and softened, about 2 minutes.
Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat, let it cool slightly, and then squeeze out any excess liquid with a paper towel.
In a medium bowl, mix the cooked spinach with cream cheese, lemon zest, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the chopped fresh dill until evenly combined. Set the filling aside.
Place the salmon fillets on a clean work surface. Use a sharp knife to butterfly each fillet, being careful not to cut all the way through. Open each fillet like a book and gently flatten it using your hands or a meat mallet.
Spread an even layer of the spinach-cream cheese mixture onto the flesh side of each salmon fillet. Roll each fillet tightly into a roulade, starting from one end. Place the seam side down on the prepared baking sheet.
In a small bowl, mix the panko breadcrumbs with the melted butter, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Sprinkle the breadcrumb mixture evenly over the top of each salmon roulade.
Bake the salmon roulades in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the breadcrumbs are golden brown.
Remove the roulades from the oven and let them rest for 5 minutes before serving.
Serve the salmon roulades warm, garnished with lemon wedges on the side for an extra pop of citrus flavor.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 732 mg | 32% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.1 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 21.5 mcg | 108% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 770 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.
