Salmon Cannelloni with Wild Garlic Pesto

1hr 05m
Preparation/cooking time: ca. 45m + Gratinate: ca. 20m

For 4 people

Nutritional Information

Contains 667 Kcal, 33g Protein, 31g Carbohydrates, 46g Fat


  • 500 g skinned salmon fillets, cut in half lengthways if necessary, and then across into 12 pieces
  • 2 tsp. wild garlic pesto
  • 0.5 tbsp. lemon juice
  • 12 green lasagna noodles
  • saltwater, boiling
  • 250 g ricotta cheese
  • 2 tbsp. Sbrinz cheese
  • a little nutmeg
  • 2 pinches salt
  • a little pepper
  • 2 dl single cream
  • 2 tbsp. pine nuts
  • 1 organic lemon
  • a little rucola (rocket)

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  • Mix the salmon pieces with the pesto and lemon juice, cover and set aside briefly. Cook the lasagne sheets in boiling, salted water until just al dente, rinse under cold water, drain and lay out on a damp cloth.
  • Combine the Ricotta and cheese, season. Divide the Ricotta filling over the lasagne sheets, leaving a margin of approx. 1 cm free along each of the short ends. Place the fish pieces on top, roll up the lasagne sheets and transfer to the prepared oven dish.
  • Combine the cream, pesto and cheese, divide over the cannelloni then scatter with the pine kernels.
  • Gratinate for approx. 20 mins. in the centre of an oven preheated to 220°C.
  • Remove, grate over the lemon zest and scatter with rocket.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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