If you’re looking to impress with a dish that feels both fresh and indulgent, this Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls Recipe is an absolute winner. Delicate salmon fillets wrapped around a luxuriously creamy, zesty ricotta and fresh basil filling, paired with crisp, tender asparagus, bake into irresistible rolls that burst with flavor in every bite. It’s a dish that manages to be elegant and approachable all at once — perfect for a weeknight special or a weekend feast.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients is key to making this recipe shine. Each element plays a crucial role, from the bright citrus zest that lifts the ricotta to the tender asparagus that adds a satisfying crunch and beautiful green contrast.
- Salmon fillets, skinless (4 fillets, about 6 oz each): Choose fresh, high-quality fillets that are thin enough to roll easily without breaking.
- Whole-milk ricotta cheese (1 cup): This creamy cheese forms the soft, rich filling — the heart of the dish.
- Fresh basil leaves, chopped (½ cup): Basil adds an herbal brightness that complements both the lemon and salmon perfectly.
- Lemon zest (from 1 organic lemon): The zest offers a lively citrus aroma and subtle tang that freshens every bite.
- Asparagus spears (8 spears): Lightly blanched, they bring a tender snap and visual appeal.
- Extra virgin olive oil (2 tbsp): For drizzling over the rolls to help them brown beautifully and stay moist.
- Salt and pepper, to taste: Essential for seasoning both the filling and salmon to enhance natural flavors.
How to Make Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls Recipe
Step 1: Prep Your Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly coat it with cooking spray — this helps prevent sticking and makes clean-up a breeze.
Step 2: Blanch the Asparagus
Bring a pot of salted water to a boil and blanch the asparagus spears for just 2 minutes. This quick cooking keeps the stalks crisp-tender and vibrantly green. Then immediately dunk them in ice water to stop the cooking — this step helps maintain that perfect snap and color.
Step 3: Mix the Ricotta Filling
In a bowl, combine the whole-milk ricotta with freshly chopped basil, lemon zest, and a pinch of salt and pepper. Stir until the mixture is smooth and fragrant, the perfect creamy bed for your salmon rolls.
Step 4: Assemble the Salmon Rolls
Lay each salmon fillet flat. Spoon an even layer of the lemon basil ricotta mixture onto each, then place an asparagus spear at one edge. Carefully roll the salmon up, starting at the asparagus end, to encase the filling and create neat rolls.
Step 5: Bake to Perfection
Place the rolls seam-side down in your prepared baking dish. Drizzle with olive oil and season lightly with salt and pepper. Bake for 15 to 20 minutes until the salmon is just cooked through — tender, moist, and lightly browned on top.
How to Serve Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls Recipe
Garnishes
A simple garnish can elevate this dish beautifully. Try sprinkling freshly chopped basil or lemon zest on top just before serving to highlight the herbaceous and citrus notes that make this recipe so special.
Side Dishes
These salmon rolls pair wonderfully with light sides. Consider a crisp mixed green salad with a citrus vinaigrette, creamy mashed potatoes, or fluffy quinoa tossed with fresh herbs for some wholesome balance.
Creative Ways to Present
For a stunning presentation, slice the rolls into thick rounds and arrange them on a plate gallery-style. Drizzle with a lemon butter sauce or a spoonful of pesto to add color contrast and another layer of flavor that guests will love.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store them in an airtight container in the refrigerator. They’ll keep well for up to 2 days while maintaining most of their flavor and texture.
Freezing
Freezing cooked salmon rolls is possible, but note that the texture may soften upon thawing. Wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn, then freeze for up to 1 month.
Reheating
To reheat, gently warm the rolls in a 300°F (150°C) oven for about 10 minutes to avoid drying them out. Avoid microwaving if possible, as this can alter the texture of the ricotta and salmon.
FAQs
Can I use frozen salmon fillets for this recipe?
Yes, but make sure they are fully thawed and patted dry before assembling the rolls to ensure the best texture and even cooking.
Is it necessary to blanch the asparagus?
Blanching softens the asparagus slightly and brightens its color, making it easier to roll and more pleasant to eat. You can skip it, but the texture will be firmer and the color less vibrant.
Can I substitute the ricotta cheese with something else?
Whole-milk ricotta offers a creamy, mild flavor crucial to this dish, but you could try mascarpone for extra richness or cream cheese for a tangier option, adjusting seasoning as needed.
How do I prevent the salmon from drying out?
Keep the salmon rolls snugly rolled and bake them only until cooked through. Drizzling olive oil on top adds moisture and helps keep the fish tender.
Can I prepare the rolls ahead of time?
Absolutely! Assemble the salmon rolls and store them covered in the fridge for a few hours before baking. This can make last-minute meal prep much easier.
Final Thoughts
This Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls Recipe has become one of my all-time favorites because it combines simple, fresh ingredients in such a flavorful and elegant way. It’s a dish you’ll want to make again and again whenever you want to impress with minimal fuss. Give it a try and treat yourself and your loved ones to something truly special.
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Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Salt
Description
Delight in these elegant Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls, combining tender salmon fillets with a creamy ricotta filling infused with fresh basil and zesty lemon. Blanched asparagus adds a crisp, vibrant touch, making this baked dish perfect for a light yet flavorful meal.
Ingredients
Salmon Rolls
- 4 skinless salmon fillets (about 6 oz each)
- 8 asparagus spears
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Ricotta Filling
- 1 cup whole-milk ricotta cheese
- ½ cup fresh basil leaves, chopped
- Zest of 1 organic lemon
- 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 spraying it with cooking spray to prevent sticking.
- Blanch Asparagus: Bring a pot of salted water to a boil and blanch the asparagus spears for 2 minutes until just tender crisp. Immediately transfer them to a bowl of ice water to stop the cooking process and preserve their bright green color.
- Prepare Ricotta Mixture: In a mixing bowl, combine the whole-milk ricotta cheese, chopped fresh basil, lemon zest, salt, and pepper. Mix thoroughly until the filling is smooth and well blended.
- Assemble Salmon Rolls: Lay out the salmon fillets flat on a clean surface. Spread an even layer of the ricotta mixture onto each fillet. Place one blanched asparagus spear at one edge of each fillet, then carefully roll the salmon tightly around the filling and asparagus, starting from the filled end to hold the roll intact.
- Prepare for Baking: Place each salmon roll seam-side down in the prepared baking dish. Drizzle the top with extra virgin olive oil and season with additional salt and pepper to taste.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Notes
- Use fresh, high-quality salmon fillets for the best flavor and texture.
- Blanching asparagus quickly cooks them without losing their color and crunch.
- Feel free to substitute basil with fresh dill or parsley for a different herbaceous note.
- Serve with a side of steamed vegetables or a light salad for a balanced meal.
- Ensure salmon rolls are placed seam-side down to prevent unrolling during baking.
