Asparagus Lemon Basil Salmon Rolls (Printable)
Salmon fillets rolled with lemon-basil ricotta and asparagus, baked until flaky for a bright, elegant main.
# What You’ll Need:
→ Fish & Filling
01 - 4 skinless salmon fillets, about 6 oz each
02 - 7 oz ricotta cheese
03 - 1 lemon (zest and 2 tbsp juice)
04 - 2 tbsp fresh basil leaves, finely chopped
05 - 1 small garlic clove, minced
06 - 1 tbsp grated Parmesan cheese
07 - Salt and pepper to taste
→ Vegetables
08 - 16 thin asparagus spears, ends trimmed
→ Garnish & Extras
09 - 1 tbsp olive oil
10 - Fresh basil leaves, for garnish
11 - Lemon wedges, to serve
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, chopped basil, garlic, Parmesan, salt, and pepper. Stir until well blended and smooth.
03 - Blanch asparagus spears in boiling water for 2 minutes, then immediately transfer to an ice bath to halt cooking. Drain thoroughly and set aside.
04 - Lay each salmon fillet flat, skin side down. Spread a quarter of the ricotta mixture along one edge, then lay 4 asparagus spears lengthwise on top of the filling.
05 - Roll each fillet tightly around the asparagus and ricotta filling. Secure with kitchen twine or toothpicks if needed to hold shape.
06 - Place rolls seam side down on the prepared baking sheet. Brush the tops with olive oil and season lightly with salt and pepper.
07 - Bake for 18 to 20 minutes, or until the salmon is cooked through and flakes easily when tested with a fork.
08 - Remove toothpicks or twine. Garnish with fresh basil leaves and serve alongside lemon wedges.
# Expert Suggestions:
01 -
- The ricotta filling stays incredibly moist inside the salmon, solving the problem of dry baked fish forever.
- It looks like something from a restaurant menu but comes together with zero fancy technique, just rolling and baking.
02 -
- Cold salmon fillets crack when you try to roll them, so let the fish sit at room temperature for about fifteen minutes before assembling.
- Overcooking by even three minutes turns the ricotta grainy and dries out the salmon, so set a timer and trust it.
03 -
- Freeze the salmon for twenty minutes before slicing or rolling because firmer fish is dramatically easier to handle without tearing.
- A Microplane makes the finest lemon zest that distributes evenly through the ricotta and prevents bitter chunks of pith from sneaking in.