Stuffed Salmon Rolls with Cheese & Herbs
Ingredients
For the Salmon
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4 salmon fillets, skin removed
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Salt and black pepper, to taste
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1 teaspoon olive oil
For the Filling
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120 g (4 oz) cream cheese, softened
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2 tablespoons fresh basil, finely chopped
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1 tablespoon fresh parsley, chopped
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1 clove garlic, minced
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Zest of ½ lemon
For the Topping
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1 tablespoon olive oil or melted butter
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½ teaspoon dried Italian seasoning
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½ teaspoon cracked black pepper
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Lemon slices or strips (as seen in the image)
For the Asparagus
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200 g (7 oz) asparagus, trimmed
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1 tablespoon olive oil
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Salt and black pepper, to taste
Instructions
1. Prepare the Salmon
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Place salmon fillets on a cutting board.
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Carefully slice each fillet horizontally to make a thin, flat piece.
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Season lightly with salt and black pepper.
2. Make the Filling
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In a bowl, mix cream cheese, basil, parsley, garlic, and lemon zest until smooth.
3. Assemble the Salmon Rolls
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Spread a thin layer of the cheese mixture over each salmon fillet.
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Place a thin lemon slice or strip on top.
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Roll the salmon tightly from one end to the other.
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Secure with a toothpick if needed.
4. Prepare the Asparagus
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Toss asparagus with olive oil, salt, and black pepper.
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Arrange on a baking tray or skillet.
5. Cook the Salmon
Oven Method:
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Preheat oven to 190°C (375°F).
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Place salmon rolls seam-side down next to the asparagus.
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Drizzle salmon with olive oil or melted butter.
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Sprinkle Italian seasoning and black pepper on top.
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Bake for 15–18 minutes, until salmon is cooked through.
Pan Method (Optional):
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Sear salmon rolls in a pan for 2–3 minutes per side, then finish in the oven.
6. Serve
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Remove toothpicks if used.
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Garnish with fresh basil leaves.
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Serve warm with the roasted asparagus.
Tips
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Do not overfill to keep rolls intact.
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Lemon brightens the rich salmon and cheese.
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Works well with spinach added to the filling.