Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls
These delicious salmon rolls are filled with a creamy lemon basil ricotta and topped with a zesty lemon sauce, creating an elegant dish perfect for any occasion.
Ingredients
For the salmon rolls
- 4 pieces boneless, skinless salmon filets (approx. 150g each) sliced lengthwise if thick
- 12 spears asparagus, trimmed fresh asparagus
- 1 tablespoon olive oil
- ¾ cup ricotta cheese drained if watery
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh basil
- 1 clove garlic, minced
- 2 tablespoons grated parmesan cheese optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil or butter for searing
- 2 cloves garlic, minced
- 1 tablespoon flour
- 1 cup vegetable or fish stock
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Chopped fresh parsley or dill for garnish
Instructions
Preparation
- In a bowl, combine ricotta cheese, lemon zest, lemon juice, chopped basil, garlic, parmesan, salt, and pepper. Mix until creamy and smooth. Taste and adjust seasoning if needed. Set aside.
- Bring a pot of salted water to a boil. Add asparagus and blanch for 2 minutes until bright green and slightly tender. Transfer to an ice bath or run under cold water to stop cooking. Pat dry.
Assembling and Cooking
- Lay each salmon filet flat on a cutting board. If thick, gently butterfly and flatten with a meat mallet or rolling pin to create an even thickness.
- Season both sides lightly with salt and pepper.
- Spread a spoonful of the ricotta filling along the center of each filet. Place 2–3 asparagus spears on top of the filling.
- Gently roll the salmon from one end to the other, securing with a toothpick or kitchen twine if needed.
- Brush lightly with olive oil.
- Preheat oven to 375°F (190°C).
- Heat a skillet over medium-high heat with olive oil. Sear salmon rolls for 2–3 minutes seam-side down until golden.
- Transfer to a baking dish and finish in the oven for 12–15 minutes, or until salmon is cooked through (internal temp 135–140°F).
Making the Sauce
- In a small saucepan, heat olive oil or butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Stir in flour to create a roux and cook for 1 minute.
- Slowly whisk in stock and bring to a gentle simmer.
- Add lemon juice, zest, salt, pepper, and cream (if using). Simmer for 3–4 minutes until slightly thickened. Adjust seasoning to taste.
- Remove toothpicks/twine from the salmon rolls, spoon lemon sauce over each roll and sprinkle with fresh parsley or dill.
- Serve hot with your favorite sides.
Notes
Don’t be precious about the rolling. If one unravels, you can pat it back together (or call it deconstructed). Sear first to give structure.