TwentyGrams

TwentyGrams › Recipes › Herbed Cream Cheese Salmon Roulade Wrapped in Zucchini

Herbed Cream Cheese Salmon Roulade Wrapped in Zucchini

2 servings · 4.5 g net carbs

4.5g Net carbs 38.1g Fat 35.1g Protein 508 kcal

4.5g Net carbs · 38.1g Fat · 35.1g Protein · 508 kcal

Herbed Cream Cheese Salmon Roulade Wrapped in Zucchini

TwentyGrams is a keto tracker that logs recipes like this one in a tap. It launches soon.

Join the waitlist

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 15 min  ·  cook 18 min  ·  total 33 min  ·  difficulty medium

Seared and baked salmon roulade is built from shaved zucchini, cream cheese, and fresh herbs like dill and parsley arranged over salmon before rolling. The roulade is seared in olive oil and butter to brown the exterior, then finished in the oven at 325°F. Salting and patting the zucchini ribbons removes surface moisture so the filling stays creamy rather than watery. Resting the seam-side down after baking firms the roll so it slices into neat rounds with pan juices that can be spooned over each serving.

Rate this recipe

Ingredients

  • salmonSalmon, Fish, raw
    300 g
  • zucchiniBaby, Squash, zucchini, raw
    160 g
  • cream cheeseCream cheese, Regular, plain
    60 g
  • olive oil
    15 ml
  • lemon juiceLemon juice, Raw
    10 ml
  • garlicGarlic, Raw
    6 g
  • dillDill weed
    6 g
  • parsley
    6 g
  • butterButter, Salted
    10 g
  • saltSalt, Table
    3 g
  • black pepperSpices, Pepper, black
    1 g

Equipment

  • vegetable peeler
  • ovenproof skillet

Method

  1. Preheat the oven to 160°C (325°F) and set an ovenproof skillet or small baking dish nearby.
  2. Use a vegetable peeler to shave the zucchini into long thin ribbons. Lay the ribbons flat on paper towels, sprinkle with salt, let rest 5 minutes, then pat dry to remove surface moisture.
  3. In a bowl combine the cream cheese, lemon juice, finely minced garlic, chopped dill, chopped parsley, salt, and black pepper. Mix until smooth and refrigerate briefly while assembling.
  4. Pat the salmon dry with paper towels. Lay the salmon skin-side down on a work surface and season the flesh with the remaining salt — adjust seasoning to taste. Arrange overlapping zucchini ribbons across the top of the salmon to cover the surface.
  5. Spread the herbed cream cheese in an even layer over the zucchini-covered salmon, leaving a border at one long edge. Starting from the edge with filling, roll the salmon tightly into a log so the zucchini and filling are inside. Place the roulade seam-side down in the ovenproof skillet or baking dish.
  6. Heat the olive oil and butter in the skillet over medium-high heat until the butter foams. Sear the roulade seam-side down for 1 to 2 minutes to seal, then turn and brown the sides briefly (30 to 45 seconds per side) so the exterior has light color.
  7. Transfer the skillet to the preheated oven and bake the roulade at 160°C (325°F) for 12 to 16 minutes, until the center is just cooked through and the roll feels firm but still moist.
  8. Remove the roulade from the oven and let it rest, seam-side down, for 5 minutes. Slice into even rounds and spoon any pan juices over each serving before plating.
Preheat the oven to 160°C (325°F) and set an ovenproof skillet or small baking dish nearby.

Tips

Pro tip

  • Dry the zucchini ribbons well to prevent excess moisture in the roll.
  • Make the roulade ahead and gently rewarm in a 300°F oven for 6-8 minutes before serving.
  • Use a sharp knife and wipe it between slices for clean rounds.

Frequently asked questions

Can I skip the butter and use only olive oil for searing?
Yes, you can use only olive oil, but the browning and flavor will differ. Butter contributes a foaming, nutty browning that deepens color and taste during the brief sear; using only olive oil still browns the exterior but with a lighter flavor, so watch the heat to avoid scorching the oil.
Can I use only parsley and omit the dill in the herbed cream cheese?
Yes, you can omit the dill and use extra parsley, but the herb profile will change. Dill gives a distinct anise-like brightness that complements salmon, while parsley provides a milder green note, so increase the parsley slightly if omitting dill to maintain herb presence in the filling.
Why did the zucchini ribbons make the filling soggy?
Excess surface moisture in the zucchini ribbons causes the filling to loosen and become watery. Salting the shaved zucchini and letting it rest, then thoroughly patting it dry with paper towels removes the surface water; be sure ribbons are as dry as possible before layering over the salmon so the cream cheese stays stable.
The roulade fell apart when slicing — how can I prevent that?
Letting the roulade rest seam-side down and rolling it tightly prevents unraveling when cut. Searing the seam briefly seals it and browning the sides firms the exterior, and using a sharp knife with a single smooth slicing motion produces clean rounds without crushing the roll.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

4.5g Net carbs 6% 49% 45%
Net carbs Fat Protein
4.5 gNet carbs
35.1 gProtein
38.1 gFat
1.3 gFiber
508Calories

Electrolytes

Na825 mgSodium
K1015 mgPotassium
Mg75 mgMagnesium

Minerals

Calcium
78 mg
Iron
1.69 mg
Magnesium
75 mg
Phosphorus
485 mg
Potassium
1015 mg
Zinc
1.50 mg
Copper
0.181 mg
Selenium
—

Vitamins

Vitamin A
239 µg
Vitamin C
40.5 mg
Vitamin D
16.5 µg
Vitamin E
—
Vitamin K
—
Thiamin (B1)
0.327 mg
Riboflavin (B2)
0.330 mg
Niacin (B3)
13.46 mg
Pantothenic acid (B5)
—
Vitamin B6
1.119 mg
Folate
59 µg
Vitamin B12
5.20 µg

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

288 g per serving

5 figures are unavailable. Nothing was estimated in its place.

More Dinner Recipes

Reviews

No reviews yet.

Loading…

Published 11 August 2026 · updated 20 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.