Salmon and spinach cannelloni
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Prep Time
20 Minutes
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Cook Time
25 Minutes
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Yield
1
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Difficulty Level
Easy
Ingredients
- 1 x 200g can Safcol Salmon in Springwater, drained
- 16 cannelloni tubes
- 50g butter
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 1 clove garlic, crushed
- 3 big handfuls of washed baby spinach leaves, roughly chopped
- 3 tablespoons ricotta
- ground nutmeg, to taste
- 1 bay leaf
- sea salt and freshly ground black pepper
- 25g plain flour
- 350ml milk
- 100g Parmesan, grated
Instructions
- Preheat the oven to 180°C.
- Heat the olive oil in a frying pan and fry the onion over a medium heat until soft. Add the garlic and then the spinach and cook until it wilts. Remove from the heat, stir in the ricotta and salmon and season with salt, ground pepper and nutmeg. Butter an ovenproof dish. Using a piping bag or teaspoons fill each cannelloni tube and lay in the dish.
- In a deep medium sized pan on a medium heat, melt the butter. Stir in the flour and fry until starting to lightly colour, gradually stir in the milk with a balloon whisk until you have a smooth consistency. Add the bay leaf. Bring to a boil briefly, stirring continuously. Remove the bay leaf. Season with salt, ground black pepper and nutmeg. Pour the sauce over the pasta and sprinkle with Parmesan cheese.
- Bake for 20-25 minutes until the pasta is cooked tender and lightly browned. Serve with a fresh green salad and crusty bread.
| Servings: | 4 |
| Ready in: | 45 Minutes |
| Course: | Dinner, Comfort Food |
| Recipe Type: | Bakes |
| Ingredient: | Salmon |
Salmon and spinach cannelloni
You can’t go wrong with this salmon and spinach cannelloni, it’s a great meal the whole family will enjoy and packed with protein, iron, omega-3 and calcium!
