Shrimp, salmon, lasagna rolls ✨

Ingredients

• 8 oz Salmon Fillet (cut into bite‑size pieces)
• 8 oz Shrimp (peeled and deveined)
• 2 tbsp Olive Oil (extra‑virgin for searing)
• 1 tsp Salt (kosher or sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Italian Seasoning (blend of dried herbs)
• 0.5 tsp Garlic Powder
• 8 sheets No‑Boil Lasagna Noodles (full‑size sheets, cut to 4‑inch width if needed)
• 2 cups Marinara Sauce (store‑bought or homemade)
• 2 cups Fresh Spinach (packed, roughly chopped)
• 1 cup Mozzarella Cheese (shredded)
• 0.25 cup Parmesan Cheese (freshly grated)
• 2 tbsp Fresh Parsley (chopped for garnish)
• 0.5 tsp Paprika (for color and mild flavor)

Instructions

1. Season and Cut Salmon

   Pat the salmon dry, sprinkle with salt, black pepper, Italian seasoning, and garlic powder, then cut into bite‑size pieces.

   Time: PT5M

2. Crisp the Salmon

   Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add the salmon pieces in a single layer and cook 3‑4 minutes per side until golden and crisp.

   Time: PT8M

   Temperature: medium‑high heat on stovetop

3. Season and Cook Shrimp

   Add the remaining 1 tbsp olive oil to the same skillet, toss the shrimp with a pinch of salt, pepper, and the same Italian seasoning, then sauté 2‑3 minutes until pink and opaque.

   Time: PT5M

   Temperature: medium‑high heat on stovetop

4. Heat Marinara Sauce

   In a saucepan, gently warm the marinara sauce over medium heat, stirring occasionally.

   Time: PT5M

   Temperature: medium heat on stovetop

5. Combine Seafood and Spinach with Sauce

   Add the cooked salmon, shrimp, and fresh spinach to the simmering sauce. Stir until the spinach wilts and everything is evenly coated.

   Time: PT3M

   Temperature: medium heat on stovetop

6. Prepare Lasagna Noodles

   Separate the no‑boil lasagna sheets. If they are large, cut each sheet into 4‑inch wide strips for easier rolling.

   Time: PT2M

7. Assemble Roll‑Ups

   Lay a lasagna strip on a clean surface, spoon about 2‑3 tbsp of the seafood‑tomato mixture onto one end, roll tightly, and place seam‑side down in the prepared baking dish. Repeat until all strips are used.

   Time: PT10M

8. Add Cheese and Garnish

   Sprinkle shredded mozzarella and grated Parmesan evenly over the roll‑ups, then scatter chopped parsley and a light dusting of paprika.

   Time: PT2M

9. Bake

   Preheat the oven to 375°F (190°C). Bake the dish for 20 minutes, or until the cheese is melted, bubbly, and lightly golden.

   Time: PT20M

   Temperature: 375°F

10. Rest and Serve

    Remove from oven and let rest 5 minutes before serving so the roll‑ups set and are easier to plate.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

35g

Fat

20g

Fiber

2g