Ricotta Cheese Salmon Roll
This salmon roll is tender and fragrant. As it bakes, the ricotta melts into the fish, keeping it moist and buttery, while the spinach and lemon cut through with a light, green brightness. The aroma? It’ll fill your kitchen with something that smells halfway between comfort food and a fine dining entrée.It’s that perfect balance—creamy, citrusy, savoury, and soft—all in one satisfying bite.
Calories 310kcal
Ingredients
- 1 large skin on salmon fillet (about 1 to 1.5 lbs) – wide and even thickness skinless fillet is a good option too
- 1 cup ricotta cheese (preferably full-fat)
- 1 cup fresh spinach, wilted or lightly sautéed
- 1 tbsp lemon juice
- 1 garlic clove, finely minced (optional)
- salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Lay the salmon fillet flat on a cutting board. If it's thick, you can butterfly it slightly or pound it gently with a meat mallet to even out the thickness for easier rolling.
- In a small bowl, combine the ricotta, wilted spinach, lemon juice, optional zest, garlic, salt, and pepper.
- Spoon and gently spread the ricotta mixture evenly over the salmon, leaving about ½ inch around the edges.
- Starting from one of the shorter sides, carefully roll the salmon into a log. Use toothpicks or kitchen twine to hold it together. I used twine to hold everything together.
- Lightly brush the outside of the roll with olive oil. Sprinkle with a little more salt and pepper.
- Place the salmon roll seam-side down in a baking dish lined with parchment paper. Bake for 20–25 minutes, or until salmon is cooked through and flakes easily with a fork.
- Let it rest for 5 minutes before removing toothpicks or twine. Slice into 1-inch rounds and serve warm.
Notes
- Serve with roasted vegetables, a fresh salad, or garlic mashed potatoes. We like to eat it with a light salad and pesto gnocchi.
- Drizzle with a little extra lemon juice or a light herb sauce if you want to dress it up.