Stuffed Salmon Rolls with Cheese & Herbs

Ingredients

For the Salmon

• 4 salmon fillets, skin removed

• Salt and black pepper, to taste

• 1 teaspoon olive oil

For the Filling

• 120 g (4 oz) cream cheese, softened

• 2 tablespoons fresh basil, finely chopped

• 1 tablespoon fresh parsley, chopped

• 1 clove garlic, minced

• Zest of ½ lemon

For the Topping

• 1 tablespoon olive oil or melted butter

• ½ teaspoon dried Italian seasoning

• ½ teaspoon cracked black pepper

• Lemon slices or strips (as seen in the image)

For the Asparagus

• 200 g (7 oz) asparagus, trimmed

• 1 tablespoon olive oil

• Salt and black pepper, to taste

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Instructions

1. Prepare the Salmon

• Place salmon fillets on a cutting board.

• Carefully slice each fillet horizontally to make a thin, flat piece.

• Season lightly with salt and black pepper.

2. Make the Filling

• In a bowl, mix cream cheese, basil, parsley, garlic, and lemon zest until smooth.

3. Assemble the Salmon Rolls

• Spread a thin layer of the cheese mixture over each salmon fillet.

• Place a thin lemon slice or strip on top.

• Roll the salmon tightly from one end to the other.

• Secure with a toothpick if needed.

4. Prepare the Asparagus

• Toss asparagus with olive oil, salt, and black pepper.

• Arrange on a baking tray or skillet.

5. Cook the Salmon

Oven Method:

• Preheat oven to 190°C (375°F).

• Place salmon rolls seam-side down next to the asparagus.

• Drizzle salmon with olive oil or melted butter.

• Sprinkle Italian seasoning and black pepper on top.

• Bake for 15–18 minutes, until salmon is cooked through.

Pan Method (Optional):

• Sear salmon rolls in a pan for 2–3 minutes per side, then finish in the oven.

6. Serve

• Remove toothpicks if used.

• Garnish with fresh basil leaves.

• Serve warm with the roasted asparagus.

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Tips

• Do not overfill to keep rolls intact.

• Lemon brightens the rich salmon and cheese.

• Works well with spinach added to the filling.