Herbed Cream Cheese Salmon Roulade Wrapped in Zucchini

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 15 min  ·  cook 18 min  ·  total 33 min  ·  difficulty medium

A compact baked salmon roulade filled with a lemony herbed cream cheese and wrapped in thin zucchini ribbons. Sliced and served warm, it highlights bright herbs and a buttery pan finish.

Per serving

288 g per serving

Ingredients

• 300 g salmonSalmon, Fish, raw
• 160 g zucchiniBaby, Squash, zucchini, raw
• 60 g cream cheeseCream cheese, Regular, plain
• 15 ml olive oil
• 10 ml lemon juiceLemon juice, Raw
• 6 g garlicGarlic, Raw
• 6 g dillDill weed
• 6 g parsley
• 10 g butterButter, Salted
• 3 g saltSalt, Table
• 1 g black pepperSpices, Pepper, black

Method

1. Preheat the oven to 325°F and set an ovenproof skillet or small baking dish nearby.
2. Use a vegetable peeler to shave the zucchini into long thin ribbons (160 g total). Lay the ribbons flat on paper towels, sprinkle with 1 g salt, let rest 5 minutes, then pat dry to remove surface moisture.
3. In a bowl combine cream cheese (60 g), lemon juice (10 ml), finely minced garlic (6 g), chopped dill (6 g), chopped parsley (6 g), 2 g salt, and 1 g black pepper. Mix until smooth and refrigerate briefly while assembling.
4. Pat the salmon (300 g) dry with paper towels. Lay the salmon skin-side down on a work surface and season the flesh with the remaining 0 g salt from the ingredient split? (Note: split salt as 2 g to filling and 1 g to salmon) — adjust seasoning to taste. Arrange overlapping zucchini ribbons across the top of the salmon to cover the surface.
5. Spread the herbed cream cheese in an even layer over the zucchini-covered salmon, leaving a 10 mm border at one long edge. Starting from the edge with filling, roll the salmon tightly into a log so the zucchini and filling are inside. Place the roulade seam-side down in the ovenproof skillet or baking dish.
6. Heat olive oil (15 ml) and butter (10 g) in the skillet over medium-high heat until the butter foams. Sear the roulade seam-side down for 1 to 2 minutes to seal, then turn and brown the sides briefly (30 to 45 seconds per side) so the exterior has light color.
7. Transfer the skillet to the preheated oven and bake the roulade at 325°F for 12 to 16 minutes, until the center is just cooked through and the roll feels firm but still moist.
8. Remove the roulade from the oven and let it rest, seam-side down, for 5 minutes. Slice into two even rounds and spoon any pan juices over each serving before plating.

Tips

• Dry the zucchini ribbons well to prevent excess moisture in the roll.
• Make the roulade ahead and gently rewarm in a 300°F oven for 6-8 minutes before serving.
• Use a sharp knife and wipe it between slices for clean rounds.