Manicotti de salmón al limón y queso feta

For a change of pace at the dinner table, lemon salmon and feta manicotti are the perfect choice! They offer an original and unconventional dinner. Filled with flaked cooked salmon, ricotta, and feta, these pasta shells combine sweetness and indulgence in every bite. The lemon adds a perfect touch of freshness to balance the richer flavor of the other ingredients. The fish also provides a good source of omega-3 fatty acids – healthy fats that are good for your health. Both creamy and fragrant, this dish offers an interesting alternative to more traditional fillings. It's ideal for those who want to combine flavor, balance, and a Mediterranean touch in a complete meal.

Also plan for:

1 egg

30 ml (2 tbsp) of chopped fresh dill or 10 ml (2 tsp) of dried dill

Steps

Preheat the oven to 205 °C (400 °F).

In a large pot of boiling salted water, cook the manicotti until al dente. Drain. Cool under cold water and drain again.

In a large bowl, mix the salmon with the ricotta, feta, egg, dill, lemon zest and juice. Season with salt and pepper.

Stuff the manicotti with the salmon mixture, taking care to reserve some for garnish.

Lightly oil a baking dish, then place the stuffed manicotti side by side in it. Spread the remaining salmon mixture over the manicotti.

Cover the dish with a sheet of aluminum foil, making sure it doesn't touch the salmon mixture. Bake for 20 to 22 minutes, until the manicotti are hot.