400-500 g salmon fillet
200 g cream cheese (type Philadelphia)
Pesto Genovese (the recipe)
Salt and pepper
Fresh salad (arugula, salad, lettuce, spinach)
Juice of ½ lemon
Olive oil and salt
Cut the salmon fillet thinly lengthways in order to get slices, large and long enough to be stuffed and rolled. Keep the cuttings for another dish. Place each fillet on a sheet of aluminum foil. Salt and pepper. Coated each slice with a thick layer of cheese and a spoonful of pesto Genovese (rather thick pesto). Line with basil leaves and roll the salmon fillets. Pack them tightly with the aluminum foil. Bake in preheated oven at 180°C for 20 minutes.
Meanwhile, wash the lettuce and divide among 4 plates, leaving one end to the rollers. Prepare the dressing by beating the remaining cheese, a little olive oil, salt, pepper, sugar and lemon juice until smooth.
Unpack the salmon rolls and cut each into 6 slices. Place 3 rolls in each portion. Serve immediately.