Description
Delicious salmon rolls filled with creamy ricotta, fresh basil, and asparagus, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 4 salmon fillets (skinless, about 6 oz each)
- 1 bunch fresh asparagus (trimmed)
- 1 cup ricotta cheese
- 2 tablespoons fresh basil, finely chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Kitchen twine or toothpicks (to secure rolls)
- Optional garnish: lemon slices, fresh basil leaves
Instructions
- Preheat your oven to 375ยฐF (190ยฐC).
- Combine the ricotta cheese, chopped basil, lemon zest, lemon juice, minced garlic, salt, and pepper in a mixing bowl. Mix until well blended.
- Blanch the trimmed asparagus in boiling water for 1โ2 minutes just until itโs tender. Drain and set aside.
- If your salmon fillets are thick, butterfly them to create an even surface. Lightly flatten them using a meat mallet.
- Spread a generous layer of the ricotta mixture evenly over each fillet.
- Place 3โ4 asparagus spears at one end of the salmon fillet and carefully roll it up, securing with kitchen twine or toothpicks.
- Arrange the roll-ups seam-side down in a lightly greased baking dish. Drizzle olive oil on top and a sprinkle of additional salt and pepper.
- Bake for 18โ22 minutes, or until the salmon is opaque and flakes easily with a fork.
- Once baked, remove from the oven and garnish with lemon slices and fresh basil if desired. Serve hot.
Notes
You can swap fresh basil for dill or parsley for a different flavor. Ensure to let the salmon rest for a minute after baking for optimal juiciness.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg