Asparagus Lemon Basil Salmon Rolls (Print View)
Salmon fillets filled with lemon-basil ricotta and asparagus, baked until flaky for a bright, low-carb main.
# What You Need:
→ Fish & Filling
01 - 4 skinless salmon fillets, about 6 oz each
02 - 7 oz ricotta cheese
03 - 1 lemon (zest and 2 tbsp juice)
04 - 2 tbsp fresh basil leaves, finely chopped
05 - 1 small garlic clove, minced
06 - 1 tbsp grated Parmesan cheese
07 - Salt and pepper to taste
→ Vegetables
08 - 16 thin asparagus spears, ends trimmed
→ Garnish & Extras
09 - 1 tbsp olive oil
10 - Fresh basil leaves, for garnish
11 - Lemon wedges, to serve
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, chopped basil, garlic, Parmesan, salt, and pepper. Stir until well blended and smooth.
03 - Bring a pot of water to a boil. Blanch asparagus spears for 2 minutes, then immediately transfer to an ice water bath to stop cooking. Drain and set aside.
04 - Lay each salmon fillet flat, skin side down. Spread a quarter of the ricotta mixture along one edge, then lay 4 asparagus spears lengthwise on top of the filling. Roll each fillet tightly around the asparagus and ricotta filling, securing with kitchen twine or toothpicks if needed.
05 - Place the salmon rolls seam side down on the prepared baking sheet. Brush the tops with olive oil and season lightly with salt and pepper.
06 - Bake for 18–20 minutes, or until the salmon is cooked through and flakes easily with a fork.
07 - Remove toothpicks or twine. Garnish with fresh basil leaves and serve with lemon wedges alongside.
# Expert Hints:
01 -
- The ricotta filling stays incredibly moist inside the salmon, so even if you slightly overcook the fish it still tastes luxurious.
- It looks like something you would order at a nice restaurant but the rolling technique is surprisingly forgiving once you get the hang of it.
02 -
- Do not skip draining the asparagus after blanching because wet spears will make the filling slip right out during rolling.
- If your salmon fillets are uneven in thickness, pound the thick end slightly between two pieces of parchment so they roll uniformly.
03 -
- Chill the assembled rolls in the fridge for ten minutes before baking to help them hold their shape in the oven.
- The single biggest secret is buying the freshest salmon you can find because no amount of technique fixes fish that was frozen poorly or sat too long at the store.