Description
This recipe features vibrant lemon basil salmon rolls, offering tender, flaky salmon with a savory filling of sun-dried tomatoes, feta, and fresh basil. It’s an elegant yet simple dish perfect for a special weeknight dinner, ready in under 30 minutes.
Ingredients
- 600 g skinless, boneless salmon fillets, about 2.5 cm (1 inch) thick
- 1 large lemon (zest and 30 ml (2 tablespoons) fresh juice)
- 30 ml (2 tablespoons) olive oil, plus more
- 2 cloves garlic, minced
- 30 g (1/4 cup) fresh basil leaves, finely chopped, plus extra for garnish
- 0.5 teaspoon fine sea salt
- 0.25 teaspoon freshly ground black pepper
- 60 g (1/2 cup) sun-dried tomatoes (oil-packed), drained, chopped
- 80 g (2/3 cup) microbial rennet feta cheese, crumbled
- 15 ml (1 tablespoon) water
Instructions
- Prep and Salmon Prep: Preheat your oven to 200 degrees C (400 degrees F) and line a baking sheet with parchment paper. Pat salmon fillets dry. If over 2.5 cm (1 inch) thick, butterfly or pound them to an even thickness for easier rolling.
- Whisk the Marinade: In a small bowl, combine lemon zest, lemon juice, 30 ml (2 tablespoons) olive oil, minced garlic, 15 g (2 tablespoons) of chopped fresh basil, salt, and pepper. Stir it well until fragrant.
- Marinate Salmon: Brush about half of this zesty lemon-basil marinade over both sides of the salmon fillets. Let them rest for 10 minutes.
- Create the Filling: In another small bowl, combine the finely chopped sun-dried tomatoes, crumbled feta cheese, and the remaining 15 g (2 tablespoons) of fresh basil. Mix gently until just combined. (If your feta is very dry, add a tiny splash of olive oil to help bind the filling.)
- Assemble the Rolls: Lay each salmon fillet flat. Spoon an even amount of the filling onto one long edge of each fillet. Carefully roll each fillet tightly from the filled edge to the other end, ensuring a snug roll.
- Sear for a Golden Crust: Heat 15 ml (1 tablespoon) of olive oil in a large oven-safe skillet over medium-high heat. Sear the rolls for 2-3 minutes per side until lightly golden brown.
- Bake to Perfection: Transfer the seared rolls to your prepared baking sheet. Pour any remaining lemon-basil marinade over them, adding 15 ml (1 tablespoon) of water. Bake for 12-15 minutes, or until the salmon flakes easily and is cooked through.
- Rest and Serve: Remove from oven and let rest for 2-3 minutes. Drizzle generously with pan juices and garnish with extra basil and feta for a stunning finish.
Notes
For best results, use wild-caught salmon for superior flavor and omega-3s. If fresh basil is unavailable, fresh parsley can be used as a substitute. Goat cheese is a good swap for feta if needed.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1-2 rolls (approx. 200 g)
- Calories: 450 calories
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 100 mg