Ingredients
- Lasagna sheets, 8 sheets
- Fresh salmon fillet, 400 g
- Heavy cream, 1 cup
- Unsalted butter, 2 tablespoons
- Garlic cloves, 2 cloves
- Parmesan cheese, freshly grated, 1 cup
- Salt, 1 teaspoon
- Black pepper, 0.5 teaspoon
- Fresh parsley, chopped, 2 tablespoons
Instructions
- Preheat the oven to 180°C and lightly grease a baking dish.
- Melt butter in a saucepan over medium heat, add garlic, then stir in heavy cream, salt, and black pepper. Warm gently.
- Add parmesan cheese and stir until the sauce is smooth and creamy.
- Spread a thin layer of alfredo sauce on the bottom of the baking dish.
- Lay out a lasagna sheet, spread a small amount of sauce, add pieces of salmon, then roll it up tightly.
- Place rolls seam side down in the baking dish.
- Pour remaining sauce over the rolls and bake for 25 minutes until bubbly and lightly golden.
- Remove from oven, sprinkle with fresh parsley, and let rest briefly before serving.
Notes
- Use freshly grated parmesan for the smoothest sauce.
- Do not overfill the rolls to keep them neat.
- Add a splash of cream when reheating leftovers to refresh the sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian Inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 115 mg
Keywords: salmon alfredo rolls, salmon pasta bake, creamy salmon recipe, baked pasta rolls