Description
These Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls are a delightful and elegant dish featuring tender salmon fillets filled with a creamy ricotta, fresh basil, and zesty lemon mixture, paired with crisp asparagus spears. Perfect for a healthy yet flavorful meal, this recipe combines fresh ingredients and simple preparation to impress at any dinner.
Ingredients
Scale
Salmon Rolls
- 4 skinless salmon fillets (about 6 oz each)
- 1 cup whole-milk ricotta cheese
- ½ cup fresh basil leaves, chopped
- Zest of 1 organic lemon
- 8 asparagus spears
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a baking dish by lining it with parchment paper or lightly greasing it with cooking spray to prevent sticking.
- Blanch Asparagus: Bring a pot of salted water to a boil. Blanch the asparagus spears by boiling them for 2 minutes until tender-crisp, then immediately transfer them to a bowl of ice water to stop the cooking process and maintain their vibrant green color.
- Prepare Filling: In a mixing bowl, combine the whole-milk ricotta cheese, chopped fresh basil, lemon zest, salt, and pepper. Mix until the ingredients form a smooth and flavorful creamy filling.
- Assemble Rolls: Lay the salmon fillets flat on a clean surface. Spread the ricotta mixture evenly over each fillet, then place two asparagus spears at one end of each fillet. Carefully roll up the salmon from the end with the filling, encasing the asparagus inside.
- Season and Place in Dish: Place each salmon roll seam-side down in the prepared baking dish. Drizzle the rolls with extra virgin olive oil and season them with additional salt and pepper to taste.
- Bake: Bake the salmon rolls in the preheated oven for 15 to 20 minutes until the salmon is cooked through and flakes easily with a fork.
Notes
- Use fresh, high-quality salmon for the best flavor and texture.
- Blanching asparagus briefly keeps it crisp and colorful after baking.
- You can substitute whole-milk ricotta with part-skim ricotta for a lighter filling.
- Make sure to roll the salmon tightly to keep the filling secure during baking.
- Serve immediately for best taste and presentation.
