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