Description
These Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls combine tender salmon filets with a refreshing ricotta filling flavored with lemon and basil, wrapped around crisp asparagus stalks. They are quickly seared to lock in flavor, then baked to perfection and served with a zesty lemon sauce for a light, elegant, and satisfying meal perfect for any occasion.
Ingredients
Scale
Salmon Rolls
- 4 thick salmon filets
- 8 asparagus stalks, pre-cooked
- 2 tablespoons olive oil
- Salt and pepper, to taste
Ricotta Filling
- 1 cup ricotta cheese, drained of excess liquid
- 1 tablespoon fresh lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon fresh basil, chopped
- 1 clove garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
Lemon Sauce
- 1 tablespoon olive oil or butter
- 1 clove garlic, minced
- 1 tablespoon flour
- 1 cup vegetable or fish stock
- 2 tablespoons lemon juice
- 1 tablespoon fresh lemon zest
- 1/2 cup cream or milk (optional for richness)
Instructions
- Prepare Filling: In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, chopped basil, minced garlic, grated Parmesan, salt, and pepper. Stir until the mixture is smooth and well incorporated.
- Blanch Asparagus: Bring a pot of salted water to a boil. Add asparagus stalks and cook for 2 minutes until tender-crisp, then immediately transfer them to an ice bath to stop cooking and preserve color.
- Prepare Salmon: Season the salmon filets with salt and pepper on both sides. If filets are thick, carefully butterfly them to create a thinner piece that is easier to roll.
- Fill and Roll Salmon: Spread an even layer of the ricotta filling over each salmon filet. Place 2-3 blanched asparagus stalks on top, then roll the salmon tightly around the filling and asparagus. Secure with toothpicks if necessary.
- Sear and Bake: Heat olive oil in a skillet over medium-high heat. Place the salmon rolls seam-side down and sear for 2-3 minutes until golden and sealed. Transfer the skillet or move rolls to a baking dish and bake in a preheated oven at 375°F (190°C) for 12-15 minutes until cooked through.
- Make Lemon Sauce: In a small saucepan, sauté minced garlic in olive oil or butter until fragrant. Whisk in flour to form a roux, then gradually add vegetable or fish stock while whisking. Stir in lemon juice and zest. Add cream or milk if using, and simmer until the sauce thickens slightly.
- Plate and Garnish: Remove toothpicks from salmon rolls and arrange on serving plates. Drizzle generously with lemon sauce and garnish with additional fresh herbs or basil if desired.
Notes
- Ensure the salmon filets are thick enough for rolling; butterflying helps create a flexible piece.
- Blanch asparagus briefly to maintain a crisp texture inside the rolls.
- Use fresh lemon zest and juice for the best vibrant flavor.
- Drain ricotta well to prevent filling from becoming too watery.
- The lemon sauce can be adjusted in consistency by altering the amount of stock or cream.
- Chicken stock may be used as an alternative if vegetable or fish stock is unavailable, but it will alter the flavor slightly.
