Salmon Cannelloni

Our Salmon Cannelloni Recipe is the definition of healthy comfort food that’s so yummy. Made with real and whole ingredients and Siciliana Sauce!


  • 2 medium purple eggplant
  • 2 cans (170g each) Gold Seal Wild Pink Salmon Skinless / Boneless, drained 
  • 1 tbsp extra virgin olive oil
  • 1 cup ricotta cheese
  • 1⁄2 cup blanched spinach- chopped
  • 1 tbsp fresh basil, finely chopped
  • 1 lemon, juiced
  • 1 jar Authentica Siciliana Tomato Sauce
  • Parmesan, to garnish


  1. Preheat oven to 350 F.
  2. Cut the stem off the eggplant and cut slices lengthwise, about ½ inch thick.
  3. Lay the eggplant on a baking sheet and season with salt. Let rest for 20-30 minutes to draw out any excess moisture. Pat dry with paper towel.
  4. Heat 1 tbsp olive oil in a frying pan over med-high heat and fry the eggplant slices until golden brown on each side.
  5. Remove from pan and season with salt and pepper.
  6. In a large mixing bowl combine salmon, ricotta, spinach, basil and lemon juice, mix well. 
  7. Place 2-3 Tbsp of cheese filling on eggplant slice and roll over the cheese filling.
  8. Place in a greased baking pan with the seam side down.
  9. Once all the eggplant is filled and rolled, cover with Authentica Siciliana Tomato Sauce.
  10. Bake in 350 F oven covered for 40 minutes.
  11. Garnish with grated Parmesan cheese.