Description
Delightful salmon rolls stuffed with creamy ricotta, fresh asparagus, and a hint of lemon and basil.
Ingredients
- 4 salmon fillets (skinless, about 6 oz each)
- 1 bunch fresh asparagus (trimmed)
- 1 cup ricotta cheese
- 2 tablespoons fresh basil, finely chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Kitchen twine or toothpicks (to secure rolls)
- Optional garnish: lemon slices, fresh basil leaves
Instructions
- In a bowl, combine ricotta cheese, chopped basil, lemon zest, lemon juice, minced garlic, salt, and pepper. Mix well until all ingredients blend smoothly.
- Blanch the asparagus in a pot of boiling water for 1–2 minutes. Once tender, drain and set aside.
- If the salmon fillets are thick, butterfly them to create a uniform thickness and flatten slightly with a meat mallet.
- Spread a layer of the prepared ricotta mixture evenly over each flattened salmon fillet. Add 3–4 asparagus spears at one end and gently roll the fillet around the asparagus, securing with kitchen twine or toothpicks.
- Place the rolls seam-side down in a lightly greased baking dish. Drizzle olive oil over the top and season with additional salt and pepper.
- Bake for 18–22 minutes, or until the salmon is cooked through and flakes easily with a fork.
- If desired, garnish with lemon slices and fresh basil leaves. Serve hot and enjoy!
Notes
For best results, use the freshest ingredients available. Experiment with different herbs for unique variations.
