Salmon Roulade with Spinach
Elevate your dinner table with this elegant and flavorful Salmon Roulade with Spinach! Featuring tender, buttery salmon fillets rolled around a creamy spinach and dill filling, this dish is as impressive as it is delicious. A golden panko breadcrumb topping adds the perfect hint of crunch, while notes of garlic, shallots, and fresh lemon zest brighten every bite. This recipe combines restaurant-quality presentation with easy-to-follow steps, making it accessible for both seasoned cooks and beginners. Ready in under an hour, it's the perfect centerpiece for a special occasion or a gourmet weeknight meal. Serve with lemon wedges for a zestful finishing touch!
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Ingredients
- 4 pieces (skinless, boneless, approximately 6 ounces each) Salmon fillet
- 4 cups (lightly packed) Fresh spinach
- 4 ounces (softened) Cream cheese
- 2 cloves (minced) Garlic
- 1 large (finely diced) Shallot
- 2 tablespoons Olive oil
- 1 teaspoon Lemon zest
- 1 teaspoon (divided) Salt
- 0.5 teaspoons (divided) Black pepper
- 0.25 cup Panko breadcrumbs
- 2 tablespoons (melted) Unsalted butter
- 2 tablespoons (chopped) Fresh dill
- 4 for serving Lemon wedges
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
Step 2
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and diced shallot, and sauté until fragrant and softened, about 2 minutes.
Step 3
Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat, let it cool slightly, and then squeeze out any excess liquid with a paper towel.
Step 4
In a medium bowl, mix the cooked spinach with cream cheese, lemon zest, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the chopped fresh dill until evenly combined. Set the filling aside.
Step 5
Place the salmon fillets on a clean work surface. Use a sharp knife to butterfly each fillet, being careful not to cut all the way through. Open each fillet like a book and gently flatten it using your hands or a meat mallet.
Step 6
Spread an even layer of the spinach-cream cheese mixture onto the flesh side of each salmon fillet. Roll each fillet tightly into a roulade, starting from one end. Place the seam side down on the prepared baking sheet.
Step 7
In a small bowl, mix the panko breadcrumbs with the melted butter, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Sprinkle the breadcrumb mixture evenly over the top of each salmon roulade.
Step 8
Bake the salmon roulades in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the breadcrumbs are golden brown.
Step 9
Remove the roulades from the oven and let them rest for 5 minutes before serving.
Step 10
Serve the salmon roulades warm, garnished with lemon wedges on the side for an extra pop of citrus flavor.
Nutrition Facts
| Serving size | (1080.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2809.4 |
| Total Fat 216.3g | 0% |
| Saturated Fat 70.5g | 0% |
| Polyunsaturated Fat 39.9g | |
| Cholesterol 646.0mg | 0% |
| Sodium 4821.9mg | 0% |
| Total Carbohydrate 26.0g | 0% |
| Dietary Fiber 6.2g | 0% |
| Total Sugars 9.9g | |
| Protein 184.7g | 0% |
| Vitamin D 3728.5IU | 0% |
| Calcium 362.7mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 3472.4mg | 0% |
Source of Calories