Asparagus Lemon Basil Salmon Rolls (Print version)

Salmon fillets filled with lemon-basil ricotta and asparagus, baked until flaky and bright, garnished with basil, lemon.

# What goes in:

→ Fish & Filling

01 - 4 skinless salmon fillets, about 6 oz each
02 - 7 oz ricotta cheese
03 - 1 lemon (zest and 2 tbsp juice)
04 - 2 tbsp fresh basil leaves, finely chopped
05 - 1 small garlic clove, minced
06 - 1 tbsp grated Parmesan cheese
07 - Salt and pepper to taste

→ Vegetables

08 - 16 thin asparagus spears, ends trimmed

→ Garnish & Extras

09 - 1 tbsp olive oil
10 - Fresh basil leaves, for garnish
11 - Lemon wedges, to serve

# Cooking steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, chopped basil, garlic, Parmesan, salt, and pepper. Stir until well blended and smooth.
03 - Blanch asparagus spears in boiling water for 2 minutes, then immediately transfer to an ice water bath to halt cooking. Drain thoroughly and set aside.
04 - Lay each salmon fillet flat, skin side down. Spread a quarter of the ricotta mixture along one edge, then lay 4 asparagus spears lengthwise on top of the filling. Roll each fillet tightly around the asparagus and ricotta filling. Secure with kitchen twine or toothpicks if needed.
05 - Place the rolls seam side down on the prepared baking sheet. Brush the tops with olive oil and season lightly with salt and pepper.
06 - Bake for 18 to 20 minutes, or until the salmon is cooked through and flakes easily with a fork.
07 - Remove any toothpicks or kitchen twine. Garnish with fresh basil leaves and serve alongside lemon wedges.

# Tips from flavorandfeast:

01 -
  • The ricotta filling stays creamy and bright inside the salmon, creating a texture contrast that feels restaurant worthy but requires zero professional skill.
  • It is naturally low carb and gluten free, so you can serve it to almost anyone without a second thought.
02 -
  • If the salmon fillets are uneven in thickness, place them between two sheets of plastic wrap and pound the thick end gently with a rolling pin so they roll evenly without tearing.
  • Do not skip the blanching step for the asparagus because raw spears will not cook through inside the roll and will be unpleasantly fibrous in the finished dish.
03 -
  • Ask for the thinnest asparagus you can find at the market because thick spears will fight the roll and split the salmon every time.
  • Draining the ricotta is the single step that separates a neat beautiful roll from a sloppy mess that leaks filling all over the baking sheet.

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