Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce
Enjoy these Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce, a delightful spring dish featuring creamy ricotta and fresh asparagus.
Equipment
- ovenproof skillet
- Small saucepan
- mixing bowl
- whisk
Ingredients
For the Salmon Rolls
- 4 fillets salmon, skinless and thin (about 6 oz each)
- 8 spears asparagus, trimmed
- 1 cup ricotta cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh basil
- Salt and pepper to taste
- 1 tablespoon olive oil
For the Lemon Sauce
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth or vegetable broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
Instructions
Instructions
- In a small bowl, mix the ricotta cheese with chopped basil, lemon juice, lemon zest, salt, and pepper.
- Lay each salmon fillet flat and pound lightly if necessary. Spread about 2 tablespoons of the ricotta filling onto each fillet.
- Place two asparagus spears at one end of each fillet and gently roll it up. Secure with a toothpick or kitchen twine and brush lightly with olive oil.
- Sear the salmon rolls in an ovenproof skillet for 1–2 minutes on each side until lightly golden, then bake for 12–15 minutes at 375°F (190°C).
- While the salmon bakes, melt butter in a small saucepan, add garlic, and sauté until fragrant. Whisk in flour and cook for 1 minute. Slowly pour in the broth and add lemon juice and zest, simmer until thickened.
- Drizzle the warm lemon sauce over the salmon rolls just before serving. Garnish with extra basil or lemon zest.
Notes
This dish pairs beautifully with a light quinoa salad, roasted potatoes, or steamed couscous. A glass of sparkling water with mint and lemon enhances the freshness.
Nutrition
Serving: 1rollCalories: 380kcal
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