Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls
Ingredients
- 4 salmon fillets (about 6 oz each), skinless and thinly sliced or butterflied
- 12 asparagus spears, woody ends trimmed
- 1 cup whole milk ricotta
- 2 tablespoons fresh basil, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Toothpicks or kitchen twine for securing rolls
Instructions
- Preheat oven to 400°F. Lightly oil a baking dish or line with parchment paper.
- In a small bowl, mix ricotta, basil, lemon juice, lemon zest, minced garlic, salt, and pepper until smooth. Taste and adjust seasoning.
- Lay salmon pieces flat on a clean surface. Gently press or butterfly to flatten if needed.
- Spread a generous tablespoon of the ricotta mixture over each salmon piece, leaving a half-inch border at the edges.
- Place 3 asparagus spears at one end of each salmon piece with tips slightly extending beyond the edge.
- Roll each salmon piece firmly but gently around the asparagus. Secure with toothpicks.
- Place rolls seam-side down in the prepared baking dish. Drizzle with olive oil and a little extra lemon juice.
- Bake for 18 to 22 minutes until salmon flakes easily and edges are lightly golden.
- Rest for 2 minutes before serving. Remove toothpicks and serve with lemon wedges and fresh basil.
Notes
Keep salmon cold until the moment you assemble — warm salmon tears easily and won't roll cleanly. If your ricotta looks watery, drain it through a fine mesh strainer for 10 minutes before mixing the filling.