Description

Delight in these Lemon Basil Salmon Rolls, featuring tender salmon fillets rolled around fresh asparagus and a creamy ricotta mixture enhanced with Parmesan, basil, and lemon zest. Baked to perfection and topped with a tangy, buttery lemon sauce, this elegant yet easy-to-make dish is perfect for a healthy weeknight dinner or a special occasion.

Ingredients

Salmon Rolls

4 salmon fillets (about 5 oz each), skin removed
Pinch of salt and freshly cracked black pepper, to taste
1½ cups ricotta cheese, smooth and creamy
½ cup finely grated Parmesan cheese
2 tablespoons fresh basil, finely chopped
2 teaspoons finely grated lemon zest
½ pound fresh asparagus spears, ends trimmed

Lemon Sauce

1 tablespoon unsalted butter
½ cup chicken broth (or vegetable broth for lighter option)
2 tablespoons fresh lemon juice
2 teaspoons cornstarch mixed with 2 teaspoons water (slurry)

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Instructions

Preheat and Prepare: Preheat your oven to 425°F (220°C). Lightly grease a baking sheet to prevent the salmon from sticking during baking.
Season the Salmon: Lay the salmon fillets flat on a clean surface. Season both sides evenly with a pinch of salt and freshly cracked black pepper.
Make Ricotta Mixture: In a small bowl, combine ricotta cheese, grated Parmesan, chopped fresh basil, lemon zest, and a pinch of salt and pepper. Mix thoroughly until the mixture is smooth and well combined.
Spread Ricotta on Salmon: Evenly spread a generous layer of the ricotta mixture over the surface of each salmon fillet.
Add Asparagus: Place 2 to 3 trimmed asparagus spears horizontally across the center of each fillet on top of the ricotta layer.
Roll the Fillets: Carefully roll each salmon fillet tightly around the asparagus, starting from one edge. Place each roll seam-side down on the prepared baking sheet to keep them secure during baking.
Bake the Rolls: Bake the salmon rolls in the preheated oven for 15 to 20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Prepare Lemon Sauce: While the salmon bakes, melt the unsalted butter in a small saucepan over medium heat. Stir in chicken broth and fresh lemon juice, allowing the mixture to warm.
Thicken Sauce: Add the cornstarch slurry (cornstarch mixed with water) gradually, stirring continuously until the sauce thickens, which should take about 3 to 5 minutes.
Serve: Remove the salmon rolls from the oven and arrange them on a serving platter. Drizzle the warm lemon sauce generously over each roll before serving.

Notes

You can substitute chicken broth with vegetable broth for a lighter or vegetarian-friendly option (omit salmon for vegetarian).
Ensure the salmon fillets are evenly sized for uniform baking.
Trim asparagus to fit inside the salmon rolls comfortably.
The lemon zest enhances freshness but can be adjusted to taste.
For extra flavor, garnish with additional fresh basil or a lemon wedge.