Back to search

Salmon Cannelloni

The end result is well worth the effort in this mouth watering dish.

2 cans (125 g) Gold Seal Skinless Boneless Pink Salmon, drained 
1 tbsp extra virgin olive oil
1 onion finely diced
garlic cloves minced
2 jars (796 mL) strained tomatoes

salt and pepper to taste
1 cup ricotta cheese
1/2 cup blanched spinach
1 tbsp fresh basil, finely chopped
 1 lemon, juiced
 8-3 inch wide pasta sheets
 2 cups tomato sauce 
  • Chef's Tips

    Making the tomato sauce a day before will only enhance all the flavours.


    1. Preheat oven to 350 F
    2. In a thick bottom stock pot over medium to high heat add olive and once hot and shiny add onions and garlic, sauté until soft 5-7 minutes making sure the onions do not brown.
    3. Once onions have softened add strained tomatoes and simmer for 1 hour covered stirring occasionally.
    4. Season with salt and pepper. 
    5. In a large mixing bowl combine salmon, ricotta, spinach, basil and lemon juice, mix well.
    6. Place 2-3 Tbsp of cheese filling on pasta sheet and roll sheet over cheese filling.
    7. Place in a greased baking pan.
    8. Once all the pasta is filled and rolled, cover the pasta with tomato sauce.
    9. Bake in 350 F oven covered for 40 minutes.
  • YIELD:

    Serves 4


    Prep: 30 mins
    Total: 1h 30m

    Nutritional Values
    52.1 g
    Sat Fat 19.3 g
    Carbs 99.9 g
    Protein 48.5 g
    Fibre 12.1 g
    Cholesterol 102 mg
    Sodium 4365 mg
    Sugar 28.4 g
    Calcium 78%


You may also like: