Salmon and zucchini cannelloni


 20 minutes 
to prepare


 25 minutes 
to cook



What you'll need



  • 2 small pieces of salmon with skin on
  • Pinch of salt and pepper
  • Olive oil for cooking
  • 3 sprigs of fresh rosemary
  • 3 sprigs of fresh thyme
  • 4 bay leaves (dried)
  • Zest of 1 lemon (cut thinly)

Zucchini cannelloni

  • 2 large zucchinis
  • 1 cup of spinach (cooked)
  • 4 large basil leaves

Fennel salad

  • ½ fennel bulb
  • Pinch of salt
  • 1 tbsp of olive oil
  • Pinch of dry fennel seeds
  • Squeeze of lemon juice

Yoghurt dressing

  • 3 tbsp yoghurt (plain or low fat)
  • Touch of cumin powder and fennel seeds
  • ½ tsp of lemon juice
  • Pinch of salt and pepper
  • ½ clove of garlic (finely chopped or minced)


  • frying pan
  • small bowl
This print-out has 2 pages


Cook salmon:

  • Sprinkle salt and pepper over the salmon.
  • Heat a frying pan until it becomes hot, drizzle a sprinkle of olive oil then add all the herbs and lemon zest around the sides of the pan.
  • Add the fish skin side down then cover it. Cook the fish for 3 minutes and making sure you get a crispy skin. Turn over the fish and cook it for another 3 minutes.
  • Put the fish aside until needed.

Prepare zucchini cannelloni:

  • Cook a large handful of fresh baby spinach with a little water in a small saucepan with the lid on to get a soft fresh spinach.
  • Drain and leave the spinach until cool enough to handle then squeeze out the excess water.
  • Use a vegetable peeler to cut 4 long thin pieces of zucchini then cook it in a grill pan on high heat for 30 seconds on each side.
  • Lay the cooled cooked zucchini together on a plate. They need to be side by side and overlapping so there is no gaps.
  • Place the cooked spinach on the top of the zucchini and place the 4 basil leaves on top of the spinach. Then carefully roll into a cylinder. Trim the ends and cut into pieces.
  • Set the plate aside until needed.

Make Fennel Salad:

  • Cut the fennel bulb into thin slices then put into ice water to make it curl. Once it becomes curly remove it from the ice water and put in a small bowl with olive oil, pinch of fennel seeds and a squeeze of lemon juice.

Prepare yoghurt dressing:

  • Mix all of the ingredients to a small blow and put aside until needed.

To serve:

  • Place the zucchini cannelloni rolls on a large plate then place the cooked salmon next to it and add the crunchy fennel salad.
  • Place a dollop of the yoghurt dressing on the salmon.