Asparagus Lemon Basil Ricotta Salmon

This elegant salmon roll recipe transforms a few fresh ingredients into a centerpiece worthy of any gathering. Each roll combines delicate asparagus and bright citrusy ricotta, all wrapped in juicy salmon. I come back to this dish whenever I want something easy that feels special and vibrant on the table.

The combination of creamy ricotta with tangy lemon and aromatic basil turned out even better than the first time I tested this. I served these on my birthday last year and everyone still talks about them.

Ingredients

• Salmon fillets: Choose salmon with firm flesh and even thickness for easier rolling and cooking
• Fresh asparagus: Look for slim stalks with tight tips for tender texture and fast cooking
• Ricotta cheese: Adds creaminess and a mild tang. Opt for whole milk ricotta for best flavor
• Fresh basil: Offers a garden freshness. Finely chop just before adding for top flavor
• Lemon zest and juice: Brings in a clean citrus note. Use unwaxed lemons and zest only the outer skin
• Garlic: Gives warmth and depth. Mince just before using for the brightest flavor
• Olive oil: Helps the rolls stay moist during baking. Go for extra virgin for its fruity quality
• Salt and black pepper: Essential seasoning. Taste the ricotta mix before filling
• Kitchen twine or toothpicks: Crucial for keeping rolls secure during cooking
• Optional garnish: Lemon slices and fresh basil leaves elevate presentation

Instructions

Prep the Filling:

In a medium bowl, stir together ricotta cheese, fresh basil, lemon zest, lemon juice, minced garlic, salt, and pepper until completely smooth and the herbs are evenly distributed. This creamy blend is the key layer for flavor and moisture.

Blanch the Asparagus:

Fill a saucepan with water and bring to a full boil. Add your trimmed asparagus and let them cook for just one to two minutes until bright green and barely tender. Quickly transfer the stalks to a bowl of ice water to lock in the color and stop the cooking. Drain and pat dry.

Prepare the Salmon Fillets:

If your fillets are very thick, use a sharp knife to butterfly them, cutting almost but not all the way through so you can open them like a book. Lay a piece of plastic wrap over each and use a meat mallet to gently pound to an even half inch thickness. This helps them roll easily and cook uniformly.

Fill and Roll:

Lay each salmon fillet flat on your work surface. Spread a generous layer of the ricotta mixture from edge to edge. On one short end, place three to four asparagus spears, then gently roll the fillet up as tightly as you can. Secure with twine or toothpicks so the filling stays in place.

Arrange and Season:

Move each roll seam side down into a lightly greased baking dish. Drizzle all over with olive oil and sprinkle more salt and pepper for extra flavor and browning.

Bake:

Slide into your preheated oven at three seventy five degrees Fahrenheit. Bake for eighteen to twenty two minutes. The salmon should turn opaque and easily flake with a fork. The cheese filling should be bubbling slightly.

Garnish and Serve:

Transfer to a serving platter. Remove toothpicks or twine. Garnish with fresh lemon slices and whole basil leaves for an extra touch of brightness. Serve while hot for best results.

Lemon zest is my favorite ingredient here. One time I caught my niece sneaking extra lemon slices from the plate because she loved the brightness. Believe me, you do not want to skip it. The way the filling greens and salmon swirl together always reminds me of spring dinners around my family table.

Storage Tips

To store leftovers, cool the rolls completely then place in an airtight container. Refrigerate for up to two days. To reheat, cover loosely with foil and warm in a low oven for ten minutes. This keeps the fish moist and the filling creamy.

Ingredient Substitutions

If you are out of ricotta, try whipped cottage cheese for a similar texture and mildness. You can swap in dill or tarragon for basil if that is what you have. Handy tip: if thick asparagus is the only option, slice each spear in half lengthwise so they fit inside the roll without breaking.

Serving Suggestions

Serve these salmon rolls with a crisp green salad and some roasted baby potatoes. For brunch they pair well with a lightly dressed arugula and fresh sourdough. They make fantastic leftovers sliced cold over a bed of greens.

Cultural and Seasonal Notes

This recipe draws on the Mediterranean tradition of pairing fresh herbs, lemon, and seafood in bright combinations. During spring when asparagus is tender and abundant, the rolls taste especially sweet and fresh. If making this outside asparagus season, consider using steamed green beans or blanched spinach for the filling.

Seasonal Adaptations

For winter, substitute roasted bell pepper strips for asparagus. Try orange zest in the filling for a warmer flavor in fall. In summer, scatter fresh dill over the finished rolls for a cooling note.

With a little care, these salmon rolls make an impressive meal for any season. Their fresh flavors and beautiful presentation always earn rave reviews at my table.

Recipe Q&A

→ How do I keep the salmon rolls from falling apart?

Secure the rolled fillets with kitchen twine or toothpicks before baking. Place them seam-side down for added stability.

→ Can I substitute a different cheese for ricotta?

Yes, cottage cheese or mascarpone can work as creamy alternatives. Adjust seasoning as needed for flavor.

→ How can I tell when the salmon is fully cooked?

The salmon is done when it flakes easily with a fork and appears opaque throughout, usually after 18–22 minutes.

→ Is it necessary to blanch the asparagus beforehand?

Blanching ensures the asparagus is tender inside the roll. Skipping this step may result in firmer, less cooked spears.

→ What sides pair well with these salmon rolls?

Try serving with wild rice, roasted potatoes, or a crisp green salad to complement the lemony, creamy flavors.