Description

Elevate your dinner with these Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls. Tender salmon fillets are wrapped around a creamy, zesty ricotta filling and crisp asparagus spears, creating a dish that’s as visually stunning as it is delicious. Perfect for special occasions or when you want to impress your guests!

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Ingredients

Scale

For the Salmon Rolls:

4 salmon fillets (about 6 oz each, skinless and pounded to ½-inch thickness)
12 asparagus spears, trimmed
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
1 lemon, thinly sliced for garnish

For the Lemon Basil Ricotta Filling:

1 cup ricotta cheese (full-fat or part-skim)
1 tbsp fresh basil, finely chopped
1 tbsp lemon zest (about 1 lemon)
1 tbsp lemon juice
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper

For the Lemon Butter Sauce:

3 tbsp unsalted butter
2 tbsp lemon juice
1 tbsp fresh basil, chopped
1 clove garlic, minced
¼ cup chicken broth (or vegetable broth)

For Garnish & Serving:

Fresh basil leaves
Lemon wedges
Steamed rice or quinoa
Mixed greens or a light salad

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Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper for easy cleanup.

Step 2: Prepare the Asparagus

Bring a small pot of water to a boil and blanch the asparagus spears for 2-3 minutes until bright green and slightly tender.
Immediately transfer to an ice bath to stop the cooking process.
Drain and set aside.

Step 3: Make the Lemon Basil Ricotta Filling

In a mixing bowl, combine ricotta cheese, chopped basil, lemon zest, lemon juice, minced garlic, salt, and pepper.
Mix until smooth and creamy. Adjust seasoning if needed.

Step 4: Assemble the Salmon Rolls

Lay each salmon fillet flat on a clean surface.
Spoon 2-3 tablespoons of the ricotta filling along the center of each fillet.
Place 3 asparagus spears over the filling.
Roll the salmon fillets around the filling, starting from the shorter end. Secure with toothpicks or kitchen twine to keep the rolls intact.

Step 5: Season the Salmon Rolls

Brush the salmon rolls with olive oil and sprinkle with salt and pepper.
Place lemon slices over each roll for added flavor and visual appeal.

Step 6: Bake the Salmon Rolls

Arrange the rolls on the prepared baking sheet, seam side down.
Bake for 18-20 minutes, or until the salmon is fully cooked and flakes easily with a fork.
Remove from the oven and let rest for 5 minutes before serving.

Step 7: Make the Lemon Butter Sauce

While the salmon bakes, melt butter in a small saucepan over medium heat.
Add garlic and sauté for 1-2 minutes until fragrant.
Stir in lemon juice, chicken broth, and basil.
Simmer for 3-4 minutes, stirring occasionally, until slightly reduced and fragrant.

Step 8: Serve and Garnish

Drizzle the lemon butter sauce over the salmon rolls.
Garnish with fresh basil leaves and lemon wedges.
Serve alongside steamed rice or quinoa and a crisp green salad.

Notes

Choose Fresh Salmon: Opt for fresh, thick fillets that are easy to roll without tearing.
Blanch the Asparagus: This keeps the asparagus tender-crisp and vibrant green.
Secure the Rolls: Toothpicks or kitchen twine ensure the rolls stay intact while baking.

Don’t Overcook the Salmon: Keep an eye on the baking time to avoid dry, overcooked salmon.

Prep Time: 20 minutes
Cook Time: 20 minutes
Cuisine: Mediterranean-Inspired