Salmon Cannelloni with Wild Garlic Pesto

Total time: 1hr 05m
Preparation Time: 45m

For 4 people

Nutritional Information

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


  • Salmon
  • 500 g skinned salmon fillets
  • 2 tbsp. wild garlic pesto
  • 0.5 tbsp. lemon juice
  • Cannelloni
  • 12 green lasagna noodles
  • saltwater
  • 250 g ricotta cheese
  • 4 tbsp. Sbrinz cheese
  • Sauce
  • 2 dl single cream
  • 2 tbsp. Sbrinz cheese
  • 2 tsp. wild garlic pesto
  • a little pepper
  • 2 pinches salt
  • 2 tbsp. pine nuts
  • Gratinieren
  • a little arugula
  • 1 organic lemons
  • Utensils
  • für eine weite ofenfeste Form von ca. 3 1/2 Litern, gefettet

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  • Ingredients

    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.
  • Salmon

    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.
  • Cannelloni

    Remove, grate over the lemon zest and scatter with rocket.
  • Ricotta und Käse verrühren, würzen. Die Ricottafüllung so auf die Lasagneblatter verteilen, dass an den Querseiten je ein ca. 1 cm breiter Rand frei bleibt.
  • Fischstücke darauf legen, Lasagneblatter aufrollen, in die vorbereitete Form legen.
  • Sauce

    Rahm, Pesto und Käse verrühren, würzen, über die Cannelloni verteilen, mit Pinienkernen bestreuen.
  • Gratinieren

    Gratinieren: ca. 20 Min. in der Mitte des auf 220 Grad vorgeheizten Ofens. 
Herausnehmen, Zitronenschale darüberreiben, mit Rucola bestreuen.

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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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