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 salmon fillets without skin
  • 2 tbsp wild garlic pesto
  • 0.5 tbsp lemon juice
  • Cannelloni
  • 12 green lasagne sheets
  • salted water
  • 250 g ricotta
  • 4 tbsp grated Sbrinz
  • Sauce
  • 2 dl single cream
  • 2 tbsp grated Sbrinz
  • 2 tsp wild garlic pesto
  • a little pepper
  • 2 pinches salt
  • 2 tbsp pine nuts
  • Gratinate
  • a little rocket
  • 1 organic lemon
  • Utensils
  • for a wide ovenproof dish (holding approx. 3.5 litres), greased

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  • Salmon

    Halve the salmon lengthwise and cut crosswise into 12 pieces.
  • Mix the salmon pieces with the pesto and lemon juice, cover and set aside briefly.
  • Cannelloni

    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.
  • Sauce

    Combine the cream, pesto and cheese, divide over the cannelloni then scatter with the pine kernels.
  • Gratinate

    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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Products used in this recipe

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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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