About
Each salmon rolls is filled with gooey, baked ricotta cheese and fresh, bright green spinach. Forget the traditional dill and lemon juice combo – these salmon rolls are drowning in a waterfall of buttery lemon reduction sauce. You’ll be impressed with yourself after making this recipe!
Ingredients
- 8 oz raw atlantic salmon wild
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 4 tablespoon ricotta cheese
- 1 ounce spinach
- ¼ teaspoon salt
- ¼ teaspoon black pepper, ground
- 4 teaspoon olive oil
- 2 tablespoon butter
- ½ each – juice from one lemon lemon juice
- ⅛ teaspoon salt
Instructions
- Preheat an oven to 375 degrees and spray a glass baking dish with pan spray. Carefully butterfly 2, 4-oz salmon fillets. Then, open them up and sprinkle the first amounts of salt and pepper, as well as the garlic powder, across them.
- Spread 2 TB of ricotta cheese across each piece of salmon. Then, arrange a ½ ounce of spinach over the ricotta.
- Gently roll each salmon fillet up, with the narrow end sealing the rolls shut. Place both rolls in your baking dish. Then, sprinkle the second amounts of salt and pepper over the tops of the rolls. Drizzle 2 teaspoons of olive oil over the top of each roll.
- Bake the rolls, uncovered, for 25 minutes. While they are baking, make the lemon butter reduction sauce by whisking together the final 3 ingredients in a small pan over low heat on a stovetop.
- Continually whisk together the lemon butter sauce as it reduces for 2-3 minutes. You’ll see the sauce gently foam up and then clarify. Once the sauce is reduced, set it aside to thicken and cool.
- Arrange your 2 salmon rolls on 2 plates, covering each in equal amounts of the lemon butter reduction sauce. You may garnish with fresh dill or lemon zest at your discretion. Enjoy!
Nutrition Facts
- Servings: 2
- Calories: 406.5kcal/1700.6kJ (per serving)
- Fat: 31.8g (per serving)
- Carbs: 3.4g (per serving)
- Protein: 26.7g (per serving)
