Photos of Baked Salmon & Aubergine Cannelloni Recipe
How To Make Baked Salmon & Aubergine Cannelloni
If you’re looking for a meal that requires little effort to make, look no further from our baked recipes! Place your favorite dishes in the oven, and let it do the work for you. Our array of baked recipes are easy to make, each more delightful than the other. Serve up some delightful desserts ranging from baked cheesecakes and crumbles. Or try out a savory dish with some flavorful casseroles, cheesy baked potatoes, and more. So turn up the oven, and start making those delightfully baked tasty snacks and full meals!
Serves:
Ingredients
- 8 cannelloni tubes
- 2 aubergines, sliced lengthwise
- 400g salmon fillets
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 cups tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
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Preheat the oven to 180°C (350°F).
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In a large pot, boil water and cook the cannelloni tubes according to package instructions. Drain and set aside.
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Preheat a grill or grill pan on medium-high heat. Brush the sliced aubergines with olive oil and grill until soft and lightly charred. Set aside.
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In a bowl, mix the ricotta cheese, minced garlic, salt, and pepper. Set aside.
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Season the salmon fillets with salt and pepper. In a skillet, heat olive oil over medium-high heat and cook the salmon fillets until fully cooked, about 3-4 minutes per side. Remove from heat and flake the salmon into small pieces.
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In a baking dish, spread a thin layer of tomato sauce on the bottom. Stuff each cannelloni tube with a spoonful of the ricotta mixture, a few pieces of grilled aubergine, and some flaked salmon. Place the stuffed cannelloni tubes in the baking dish.
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Pour the remaining tomato sauce over the cannelloni, making sure they are fully covered. Sprinkle shredded mozzarella cheese on top.
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Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
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Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves.
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Serve the baked salmon and aubergine cannelloni hot and enjoy!
Nutrition
- Calories : 460kcal
- Total Fat : 21g
- Saturated Fat : 8g
- Cholesterol : 82mg
- Sodium : 900mg
- Total Carbohydrates : 42g
- Dietary Fiber : 7g
- Sugar : 10g
- Protein : 28g
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