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  • Prep
    10 min
  • Total
    30 min
  • Servings

Fetos Cheese-Stuffed Salmon Rolls


½ block (100 g, 3.5 oz) of Saputo Fetos cheese, broken into chunks

30 mL (2 tbsp) of extra-virgin olive oil

15 mL (1 tbsp) of 35% cream

1 garlic clove, minced

Zest and juice from ½ a lemon

30 mL (2 tbsp) of fresh basil

15 mL (1 tbsp) of fresh mint

Black pepper, to taste

4 skinless salmon fillets

1 bunch of asparagus, trimmed


Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

In the bowl of a food processor, combine the Saputo Fetos cheese, olive oil, 35% cream, garlic, lemon zest and juice, basil, and mint. Process until the mixture has the consistency of a thick pesto. Season with black pepper.

Set the salmon fillets on a working surface, face side down. Spread a thick layer of the Saputo Fetos cheese mixture over each fillet. Place a few stalks of asparagus in the middle of each fillet, then roll the salmon around the asparagus. Transfer the rolls to the prepared baking sheet, seam side down. Season with black pepper.

Bake for 15 to 20 minutes, depending on the thickness of the salmon fillets, until the asparagus are tender and the centre of the rolls is hot.