If you are searching for a dish that feels both elegant and comforting, the Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls Recipe is your new best friend in the kitchen. This delightful creation combines tender salmon fillets wrapped around a luscious, fragrant ricotta filling with fresh basil and bright lemon zest, perfectly complemented by crisp asparagus. It’s a harmonious medley of flavors and textures that’s surprisingly simple to prepare but impressive enough for a special occasion or a delightful weeknight dinner. Every bite captures freshness, creaminess, and a touch of zest that will keep you coming back for more.
Ingredients You’ll Need
This recipe calls for a handful of straightforward and fresh ingredients, each playing a vital role in building layers of flavor, texture, and vibrant color. From the rich creaminess of ricotta to the bright pop of lemon, everything comes together effortlessly.
- Skinless salmon fillets (4, about 6 oz each): Choose fresh, firm fillets for the best roll structure and juicy flavor.
- Whole-milk ricotta cheese (1 cup): Adds creamy texture and mild tang, which makes the filling heavenly.
- Fresh basil leaves, chopped (½ cup): Brings bright herbal notes that perfectly balance the richness of the cheese.
- Lemon zest (from 1 organic lemon): Gives a fresh citrus punch that awakens every bite.
- Asparagus spears (8): Provides crisp snap and a slight grassy sweetness, essential for contrast and crunch.
- Extra virgin olive oil (2 tbsp): Used to drizzle over rolls before baking, adding a smooth, fruity richness.
- Salt and pepper to taste: Simple seasonings that enhance every flavor without overpowering.
How to Make Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls Recipe
Step 1: Prep Your Oven and Asparagus
Begin by preheating your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly coat it with cooking spray to prevent sticking. Next, blanch the asparagus by boiling it in salted water for just 2 minutes so it’s tender yet still crisp. Immediately transfer the spears to ice water to halt cooking and keep their beautiful green color.
Step 2: Prepare the Ricotta Filling
In a mixing bowl, combine the whole-milk ricotta, freshly chopped basil, and the zest of one lemon. Season the mixture lightly with salt and pepper, then stir until it’s smooth and fluffy. This blend will be the creamy, aromatic heart of your salmon rolls, balancing richness with freshness.
Step 3: Roll the Salmon
Lay out your salmon fillets flat on a clean surface. Spread an even layer of the ricotta mixture over each fillet, making sure to leave a bit of edge clear for easier rolling. Place one asparagus spear at one end of the salmon, then carefully roll the fillet around the filling and asparagus, securing the roll tightly to hold everything together.
Step 4: Season and Bake
Arrange the salmon rolls seam-side down in your prepared baking dish. Drizzle the rolls generously with extra virgin olive oil, and season the tops with salt and pepper for an irresistible finish. Pop the dish into your preheated oven and bake for 15-20 minutes, until the salmon is perfectly cooked through but still moist and tender.
How to Serve Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls Recipe
Garnishes
A sprinkle of freshly chopped basil or a few thinly sliced lemon wheels immediately brighten the plate and echo the fresh flavors inside the rolls. A light drizzle of high-quality extra virgin olive oil or a sprinkle of flaky sea salt can elevate the dish even further, making every bite feel extra special.
Side Dishes
This dish pairs wonderfully with light, fresh sides. Think a crisp arugula salad with a lemon vinaigrette, herbed quinoa, or simply garlic roasted new potatoes. These sides keep the meal balanced, letting the stuffed salmon rolls remain the star of the show without overshadowing their delicate flavors.
Creative Ways to Present
For an elegant touch, slice the salmon rolls into medallions and arrange them in a circle on a platter with drizzles of lemon-infused olive oil or basil oil. Alternatively, serve whole rolls on individual plates alongside a vibrant herb salad. The key is to showcase the beautiful spiral of salmon and filling so that every mouthwatering layer is visible.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them airtight in the refrigerator within two hours of cooking to maintain freshness. They should keep well for up to 2 days, but try to enjoy them sooner so the texture and flavors remain at their best.
Freezing
This dish is best enjoyed fresh, but you can freeze the salmon rolls before baking if needed. Wrap them tightly in plastic wrap, then in foil to protect against freezer burn. Freeze for up to one month. When ready to eat, thaw overnight in the fridge before baking as instructed.
Reheating
To reheat leftovers, gently warm the rolls in a low oven (around 300°F) for about 10-15 minutes, covering them loosely with foil to prevent drying out. Avoid microwaving if possible to preserve the delicate texture of the salmon and creamy filling.
FAQs
Can I use frozen salmon fillets for this recipe?
While fresh salmon is ideal for assembling the rolls, good-quality frozen fillets work as well. Just make sure to thaw them completely and pat dry to reduce excess moisture before preparing the rolls.
What if I don’t like asparagus? Can I substitute it?
Absolutely! You can swap the asparagus for thin strips of zucchini, roasted red peppers, or even green beans. Just make sure whatever you use has a bit of snap to complement the creamy filling.
Is it possible to make the recipe dairy-free?
If you want to avoid dairy, try substituting the ricotta with a plant-based cheese spread or homemade cashew cream. The flavor will be different but still delicious in its own way.
Can I prepare the salmon rolls ahead of time?
Yes, you can assemble the rolls a few hours before baking and keep them refrigerated. Just cover tightly with plastic wrap to prevent them from drying out and bake when ready.
What wine pairs well with Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls?
A crisp, citrusy white wine such as Sauvignon Blanc or a light Pinot Grigio perfectly complements the bright, fresh flavors within this dish. They highlight the lemon and basil without overpowering the delicate salmon.
Final Thoughts
I can’t recommend this Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls Recipe enough if you want to impress without stress. It’s a wondrous blend of bright, creamy, and fresh flavors wrapped in flaky salmon that feels both special and approachable. Give it a try and watch it quickly become a favorite in your recipe rotation—you’ll love how effortlessly it transforms an ordinary dinner into something truly memorable.
Print
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: American
Description
Delight in these elegant Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls featuring tender salmon fillets filled with a creamy ricotta, fresh basil, and zesty lemon mixture, perfectly complemented by crisp asparagus spears and baked to juicy perfection.
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 lightly greasing with cooking spray to prevent sticking.
- Blanch Asparagus: Bring salted water to a boil and blanch the asparagus spears for 2 minutes until just tender but still crisp. Immediately transfer them to ice water to stop the cooking process and preserve their vibrant color.
- Prepare Ricotta Mixture: In a mixing bowl, combine whole-milk ricotta, chopped fresh basil leaves, lemon zest, salt, and pepper. Mix well until the filling is smooth and evenly flavored.
- Assemble Salmon Rolls: Lay each salmon fillet flat on a clean surface. Spoon the ricotta filling evenly over each fillet and place an asparagus spear at one end. Carefully roll up the salmon tightly around the filling starting from the end with the asparagus spear.
- Prepare for Baking: Place the salmon rolls seam-side down in the prepared baking dish. Drizzle with extra virgin olive oil and season the tops with additional salt and pepper to taste.
- Bake: Bake the stuffed salmon rolls in the preheated oven for 15 to 20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Notes
- Blanching asparagus briefly and shocking in ice water helps retain its vibrant green color and crisp texture.
- Make sure to roll the salmon tightly to keep the filling inside during baking.
- Use fresh lemon zest rather than bottled lemon to maximize brightness and flavor.
- If skin-on salmon fillets are used, you may want to remove the skin for easier rolling or cook longer to crisp the skin.
- Serve with a light salad or steamed vegetables for a balanced meal.
