Description
This elegant dish features tender salmon fillets stuffed with a creamy mixture of ricotta cheese, fresh basil, and lemon zest, wrapped around crisp-blanched asparagus spears. Baked to perfection, these salmon rolls deliver a delightful combination of fresh, vibrant flavors and a satisfying texture, perfect for a healthy and impressive weeknight dinner or special occasion.
Ingredients
Scale
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 and prepare: Preheat your oven to 375°F (190°C). Prepare a baking dish by lining it with parchment paper or spraying it lightly 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 crisp-tender. Immediately transfer them to a bowl of ice water to stop cooking and preserve their vibrant green color.
- Prepare ricotta mixture: In a mixing bowl, combine the whole-milk ricotta cheese, chopped fresh basil, lemon zest, and a pinch of salt and pepper. Stir until smooth and thoroughly blended.
- Assemble salmon rolls: Lay out the salmon fillets flat on a clean surface. Spread an even layer of the ricotta mixture over each fillet. Place one blanched asparagus spear at one edge of each fillet, then carefully roll the salmon tightly from the filling end to encase the asparagus inside.
- Arrange and season: Place each salmon roll seam-side down in the prepared baking dish. Drizzle the rolls with extra virgin olive oil and season them lightly with salt and freshly ground black pepper.
- Bake the salmon rolls: Bake in the preheated oven for 15 to 20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Notes
- Blanching the asparagus quickly ensures it stays crisp and vibrant inside the dish.
- Use fresh basil for the best flavor; dried basil will not provide the same freshness.
- Make sure to roll the salmon tightly to keep the filling secure during baking.
- Whole-milk ricotta provides a creamy texture; you may substitute part-skim ricotta for a lighter option.
- Serve immediately for best taste, perhaps alongside a light salad or roasted potatoes.
