Salmon Lasagna Rolls

Ingredients

• 1 lb Salmon Fillet (skin on, pin bones removed)
• 8 sheets Lasagna Noodles (regular or no‑boil, broken in half if needed)
• 1 cup Ricotta Cheese (full‑fat, room temperature)
• 4 oz Cream Cheese (softened)
• 1 cup Heavy Cream (cold)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1 cup Mozzarella Cheese (shredded, for topping)
• 2 cloves Garlic (minced)
• 1 Jalapeño (seeded and finely chopped)
• 2 tablespoons Fresh Parsley (chopped)
• 1 tablespoon Fresh Chives (chopped)
• 2 tablespoons Butter (unsalted, divided)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep Herbs & Jalapeño

   Finely chop the jalapeño (seeds removed), parsley, and chives. Set aside.

   Time: PT5M

2. Make Cheese Filling

   In a mixing bowl combine the whole container of ricotta, softened cream cheese, chopped jalapeño, parsley, chives, a pinch of salt and pepper. Mix until smooth and evenly incorporated.

   Time: PT5M

3. Boil Lasagna Noodles

   Bring a large pot of salted water to a rolling boil. Add the lasagna sheets and cook until al dente (about 8‑9 minutes). Drain and lay flat on a clean kitchen towel to prevent sticking.

   Time: PT10M

   Temperature: 212°F

4. Season Salmon

   Pat the salmon fillet dry with paper towels. Sprinkle both sides with salt and black pepper.

   Time: PT2M

5. Cook Salmon

   Heat 1 tablespoon butter in a skillet over medium‑high heat. Place the salmon skin‑side down (or flesh side if skinless) and cook 3‑4 minutes until the bottom is golden. Flip and cook another 2‑3 minutes until just cooked through. Remove from pan and let rest 2 minutes.

   Time: PT6M

   Temperature: medium‑high

6. Flake Salmon

   Using two forks, break the cooked salmon into bite‑size flakes. Set aside.

   Time: PT2M

7. Prepare Alfredo Sauce

   In the same skillet melt the remaining 1 tablespoon butter. Add minced garlic and sauté 1 minute until fragrant. Pour in the heavy cream, bring to a gentle simmer (do not boil) for 3 minutes. Stir in grated Parmesan, a pinch of salt, pepper, and a tablespoon of chopped parsley. Remove from heat.

   Time: PT5M

8. Assemble Rolls

   Lay a cooked lasagna sheet on a clean surface. Spread a generous layer of the cheese mixture over the sheet, then sprinkle a line of flaked salmon down the center. Roll tightly, seam side down, and place in the prepared baking dish. Repeat with remaining sheets.

   Time: PT10M

9. Add Sauce & Cheese

   Pour the prepared Alfredo sauce evenly over the stacked rolls, ensuring each roll is coated. Sprinkle shredded mozzarella on top. Cover the dish tightly with aluminum foil.

   Time: PT3M

10. Bake

    Preheat the oven to 375°F. Bake the covered dish for 20 minutes, then remove the foil and bake an additional 5 minutes until the cheese is golden and bubbly.

    Time: PT25M

    Temperature: 375°F

11. Rest & Serve

    Allow the salmon lasagna rolls to rest 5 minutes before serving. Slice if desired and garnish with extra chopped parsley.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

35g

Carbohydrates

45g

Fat

25g

Fiber

2g

Ingredient Substitutions

• Instead of Salmon Fillet: Arctic char, white fish fillet
• Instead of Lasagna Noodles: fresh pasta sheets, large lasagna sheets
• Instead of Ricotta Cheese: cottage cheese (drained), mascarpone
• Instead of Cream Cheese: neufchâtel cheese, Greek yogurt (thick)
• Instead of Heavy Cream: half‑and‑half, whole milk + butter
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Mozzarella Cheese: provolone, monterey jack
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Jalapeño: serrano pepper, red pepper flakes (1/4 tsp)
• Instead of Fresh Parsley: fresh basil, cilantro
• Instead of Fresh Chives: green onions (scallions)
• Instead of Butter: olive oil, ghee
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Pot
• Skillet
• Mixing Bowl
• Baking Dish
• Aluminum Foil
• Wooden Spoon or Spatula
• Chef’s Knife
• Cutting Board
• Box Grater
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Do not overcook the salmon; it should be just done before assembling.
• Simmer the cream sauce gently to prevent curdling.
• Roll the lasagna sheets gently to avoid tearing.

Chef Tips from the Video

• Leave the skin on the salmon while cooking for extra flavor, then discard before flaking.
• Add a squeeze of fresh lemon juice to the salmon after cooking for brightness.
• Use freshly grated Parmesan for the best flavor and smoother sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cheese filling and Alfredo sauce up to 24 hours ahead; store each in the refrigerator.
• Cook the salmon a day ahead, flake, and keep refrigerated; assemble rolls just before baking.

Frequently Asked Questions