Description
This baked salmon and aubergine cannelloni is a rich, flavorful dish combining tender salmon fillets wrapped in fresh pasta sheets with a creamy mascarpone and pesto filling, layered over spinach and a robust tomato and aubergine sauce. Perfect for a comforting dinner, this recipe features a harmonious blend of Mediterranean-inspired ingredients, baked to golden perfection and topped with Parmesan and fresh basil.
Ingredients
Scale
Sauce and Vegetables
- 2 tbsp olive oil
- 2 onions, halved and sliced
- 2 aubergines, sliced and diced
- 1kg carton passata
- 200ml dry white wine
- 3 tbsp capers
- 1 tbsp caster sugar
- 1 tsp salt
- Black pepper, to taste
Mascarpone and Filling
- 500g tub mascarpone, divided (250g for filling, remaining for spreading)
- 300ml milk
- 145g tub fresh pesto
- 3 eggs, beaten
Main
- 6 salmon fillets, skinned, halved lengthwise to make 12 pieces
- 12 sheets fresh lasagne
- 2 x 400g bags spinach
- 50g Parmesan, grated
- Basil leaves, to serve
Instructions
- Prepare the sauce: Heat the olive oil in a large pan over medium heat. Fry the sliced onions for 10 minutes until they start to turn golden brown. Add the sliced and diced aubergines and continue frying for another 5 minutes to soften the vegetables.
- Simmer sauce: Pour in the passata and dry white wine. Stir in the capers, caster sugar, salt, and black pepper to taste. Cover the pan and let the sauce cook for 20 minutes, allowing the flavors to meld.
- Make mascarpone filling: In a bowl, spoon 250g of mascarpone and combine with milk, fresh pesto, and beaten eggs. Beat the mixture until smooth and well combined to create a creamy filling.
- Assemble cannelloni: Halve each skinned salmon fillet lengthwise to create 12 long pieces. On each fresh lasagne sheet, spread 1 tablespoon of the remaining mascarpone evenly. Place a piece of salmon on top, season with salt and pepper, then carefully roll up the pasta sheet around the salmon to form a cannelloni parcel.
- Prepare spinach bed: Wash the spinach thoroughly, then wilt it in a large pan over medium heat without adding oil. Once wilted, squeeze out as much liquid as possible to prevent excess moisture in the dish.
- Layer the dish: Spread the squeezed spinach evenly over the base of a large lasagne dish or roasting tin approximately 27 x 35 cm. Arrange the salmon cannelloni parcels on top of the spinach. Pour over the aubergine and tomato sauce mixture evenly, then carefully pour over the mascarpone and pesto filling.
- Freeze option (optional): If freezing, cover the surface of the assembled cannelloni with cling film, then overwrap the entire dish with cling film and foil. For defrosting, thaw overnight in the refrigerator before cooking.
- Bake: Preheat the oven to 190°C (170°C fan) or gas mark 5. Scatter grated Parmesan evenly over the top of the mascarpone layer. Bake in the preheated oven for 40 minutes or until the dish is bubbling and golden.
- Rest and serve: Allow the dish to settle in the oven dish for 5 to 10 minutes after baking. Serve sprinkled with fresh basil leaves for a fragrant and fresh finish.
Notes
- Ensure to squeeze all liquid from the wilted spinach to avoid a watery baked dish.
- Halving salmon fillets lengthwise creates thinner pieces that cook evenly inside the pasta rolls.
- Fresh lasagne sheets are preferred for easy rolling and a tender pasta texture.
- You can prepare and freeze the assembled cannelloni ahead of time for convenience.
- Adjust seasoning according to taste before rolling the pasta sheets around the salmon.
- Leftover cannelloni can be stored in the refrigerator for up to 2 days and reheated.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: baked salmon, aubergine cannelloni, mascarpone, pesto, spinach, fresh pasta, Mediterranean recipe, healthy dinner, salmon pasta bake
