Asparagus Salmon Rolls
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 161.3
- Total Fat: 2.7 g
- Cholesterol: 7.2 mg
- Sodium: 658.2 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 4.6 g
- Protein: 13.3 g
View full nutritional breakdown of Asparagus Salmon Rolls calories by ingredient
Introduction
I got this from BHG but I am subbing only 1 tsp of olive oil, ff cream cheese, and whole wheat pasta which I had to manually enter the nutrition information for I got this from BHG but I am subbing only 1 tsp of olive oil, ff cream cheese, and whole wheat pasta which I had to manually enter the nutrition information forNumber of Servings: 8
Ingredients
-
* 1 8-ounce package reduced-fat cream cheese (Neufchatel)
* 2 tablespoon snipped chives
* 2 tablespoon milk
* 1 - 2 tablespoon snipped fresh dill
* 1 clove garlic, minced
* 1 tablespoon lemon juice
* 1/2 teaspoon freshly ground pepper
* 1 tablespoon olive oil
* 1/4 teaspoon salt
* 8 dried lasagna noodles
* 24 asparagus spears
* 6 ounces thinly sliced smoked salmon
* 8 long chives
Directions
# 1 In a small mixing bowl combine cream cheese, snipped chives, milk, dill, garlic, lemon juice, and pepper; set aside.
# 2. In a large pot bring 3 quarts water and the olive oil to boiling; add salt and lasagna noodles. Cook noodles for 10 to 12 minutes or until pasta is nearly tender.
# 3. Meanwhile, snap off and discard woody bases of asparagus. If necessary, trim asparagus to 5-inch lengths. Add asparagus to pasta; cook 3 minutes more. Drain; rinse with cold water. Drain again and pat pasta dry with paper towels.
# 4. Spread about 2 tablespoons of the cream cheese mixture evenly over each lasagna noodle. Divide salmon evenly among the noodles, placing a single layer of salmon on each noodle. Place 3 asparagus spears on one end of each noodle, letting the tips extend beyond the edge. Roll up each noodle. Tie with a fresh chive. Stand spring rolls upright to serve, if desired. Makes 8 side-dish servings.
Number of Servings: 8
Recipe submitted by SparkPeople user CEKKI28.
# 2. In a large pot bring 3 quarts water and the olive oil to boiling; add salt and lasagna noodles. Cook noodles for 10 to 12 minutes or until pasta is nearly tender.
# 3. Meanwhile, snap off and discard woody bases of asparagus. If necessary, trim asparagus to 5-inch lengths. Add asparagus to pasta; cook 3 minutes more. Drain; rinse with cold water. Drain again and pat pasta dry with paper towels.
# 4. Spread about 2 tablespoons of the cream cheese mixture evenly over each lasagna noodle. Divide salmon evenly among the noodles, placing a single layer of salmon on each noodle. Place 3 asparagus spears on one end of each noodle, letting the tips extend beyond the edge. Roll up each noodle. Tie with a fresh chive. Stand spring rolls upright to serve, if desired. Makes 8 side-dish servings.
Number of Servings: 8
Recipe submitted by SparkPeople user CEKKI28.
Member Ratings For This Recipe
-
1CRAZYDOG
