Description
Delight in these elegant Lemon Basil Salmon Rolls, featuring tender salmon fillets rolled with a creamy ricotta and Parmesan mixture, infused with fresh basil and lemon zest. Asparagus spears add a crisp contrast inside each roll. Baked to perfection and served with a luscious lemon butter sauce, this dish is perfect for a light yet flavorful meal suitable for any occasion.
Ingredients
Scale
Salmon Rolls
- 4 salmon fillets (about 5 oz each), skin removed
- A pinch of salt and freshly cracked black pepper
- 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 a lighter option)
- 2 tablespoons fresh lemon juice
- 2 teaspoons cornstarch mixed with 2 teaspoons water (slurry)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 425°F (220°C). Lightly grease a baking sheet to prevent sticking.
- Season the salmon: Lay the salmon fillets on a clean surface and season both sides with a pinch of salt and freshly cracked black pepper.
- Mix the cheese filling: In a small bowl, combine ricotta, Parmesan, basil, lemon zest, and a small pinch of salt and pepper. Mix until the filling is smooth and well incorporated.
- Spread the filling: Evenly spread a layer of the prepared ricotta mixture over each salmon fillet.
- Add asparagus: Lay 2 to 3 trimmed asparagus spears across the center of each salmon fillet on top of the cheese layer.
- Roll the salmon: Carefully roll the salmon fillets tightly around the asparagus, then place the rolls seam-side down on the prepared baking sheet.
- Bake the rolls: Bake 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 base: While salmon bakes, melt the unsalted butter in a small saucepan over medium heat.
- Add broth and lemon juice: Stir in the chicken broth and fresh lemon juice, warming the mixture through gently.
- Thicken the sauce: Add the cornstarch slurry to the saucepan, stirring continuously until the sauce thickens, about 3 to 5 minutes.
- Plate the salmon rolls: Remove the baked salmon rolls from the oven and arrange them on a serving platter.
- Serve with sauce: Drizzle the warm lemon sauce generously over each salmon roll before serving.
Notes
- You can substitute chicken broth with vegetable broth for a lighter, vegetarian-friendly option for the sauce.
- If asparagus is not in season, you may substitute with green beans or thinly sliced zucchini.
- Ensure the salmon is rolled tightly to prevent the filling from spilling during baking.
- For an extra touch of flavor, garnish with additional fresh basil or lemon zest before serving.
- Check the salmon’s internal temperature reaches 145°F (63°C) to ensure safe cooking.
