Description
If you’re looking for a restaurant-worthy dish that’s packed with flavor and nutrition, these Asparagus & Lemon Basil Ricotta Stuffed Salmon Rolls are the perfect choice! Tender salmon fillets are filled with creamy ricotta, fresh basil, and crisp asparagus, then drizzled with a bright and zesty lemon sauce. This dish is elegant yet surprisingly easy to make!
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Ingredients
Scale
For the Salmon Rolls:
- 4 salmon fillets (skinless, about 6 oz each)
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ½ cup fresh basil, chopped
- 1 tsp lemon zest
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 12 asparagus spears, trimmed
- 1 tbsp olive oil
For the Lemon Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ cup chicken broth
- 2 tbsp lemon juice
- 1 tsp honey or maple syrup
- 1 tbsp fresh parsley, chopped
Instructions
Step 1: Prepare the Ricotta Filling
- In a mixing bowl, combine ricotta cheese, Parmesan, chopped basil, lemon zest, garlic powder, salt, and black pepper. Mix until smooth.
Step 2: Stuff the Salmon
- Slice each salmon fillet lengthwise (without cutting all the way through) to create a pocket.
- Spread about 2 tablespoons of the ricotta mixture inside each salmon fillet.
- Place 3 asparagus spears inside each fillet and roll it up, securing with toothpicks if needed.
Step 3: Sear the Salmon Rolls
- Heat olive oil in a skillet over medium-high heat.
- Sear the stuffed salmon rolls for 2 minutes on each side until lightly golden.
Step 4: Make the Lemon Sauce
- In the same skillet, melt butter and sauté minced garlic for 30 seconds.
- Pour in the chicken broth, lemon juice, and honey. Stir and let simmer for 5 minutes.
- Sprinkle with fresh parsley and remove from heat.
Step 5: Bake the Salmon Rolls
- Transfer the salmon rolls to a baking dish and drizzle with the lemon sauce.
- Bake at 375°F (190°C) for 12-15 minutes, or until the salmon is fully cooked.
Step 6: Serve & Enjoy!
- Remove toothpicks (if used) and drizzle extra lemon sauce on top. Serve warm with your favorite side dishes.
Notes
- Use Thin Asparagus: They cook faster and fit better inside the salmon.
- Secure with Toothpicks: This helps keep the rolls intact while cooking.
- Don’t Overcook the Salmon: Salmon is best when flaky but still moist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Cuisine: Mediterranean