Asparagus Lemon Basil Ricotta Salmon (Print View)
Salmon fillets rolled with basil ricotta, asparagus, and lemon for a fresh, vibrant entrée.
# What You'll Need:
→ Main
01 -
4 skinless salmon fillets (approximately 6 ounces each)
02 -
1 bunch fresh asparagus, trimmed
→ Filling
03 -
1 cup ricotta cheese
04 -
2 tablespoons fresh basil, finely chopped
05 -
1 teaspoon lemon zest
06 -
1 tablespoon lemon juice
07 -
1 garlic clove, minced
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Assembly
10 -
2 tablespoons olive oil
11 -
Kitchen twine or toothpicks
→ Garnish (optional)
12 -
Lemon slices
13 -
Fresh basil leaves
# Directions:
01 -
Preheat oven to 375°F.
02 -
Combine ricotta cheese, finely chopped basil, lemon zest, lemon juice, minced garlic, salt, and pepper in a mixing bowl. Mix until evenly blended.
03 -
Bring a pot of water to a boil. Add asparagus and cook for 1 to 2 minutes, until just tender. Drain and set aside.
04 -
If fillets are thick, butterfly them and flatten gently with a meat mallet.
05 -
Spread a generous, even layer of the ricotta mixture over each salmon fillet. Place 3 to 4 asparagus spears at one end of each fillet and roll up tightly. Secure with kitchen twine or toothpicks.
06 -
Place salmon rolls seam-side down in a lightly greased baking dish. Drizzle olive oil over the top. Season with additional salt and black pepper.
07 -
Bake in the preheated oven for 18 to 22 minutes, until salmon is cooked through and flakes easily with a fork.
08 -
Remove from oven and garnish with lemon slices and fresh basil leaves, if desired. Serve hot.
# Notes:
01 -
Flattening the salmon ensures even cooking and helps the rolls hold their shape.
02 -
Secure the rolls well to prevent unrolling during baking.