Lemon Basil Salmon Rolls
These delightful Lemon Basil Salmon Rolls feature flaky salmon fillets wrapped around a creamy ricotta and fresh basil filling, complemented by a zesty lemon sauce and crunchy asparagus.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 4 fillets salmon fillets (5 oz each), skinless Tender, flaky fillets are the heart of the dish.
- 1/2 lb asparagus, trimmed Adds delightful crunch and earthy flavor.
- 1 1/2 cups ricotta cheese Provides a creamy base for the filling.
- 2 tsp lemon zest Enhances flavor with brightness.
- to taste Salt and pepper Simple seasonings that elevate flavors.
- 2 tbsp fresh basil, finely chopped Lends a garden-fresh note.
- 1/2 cup grated Parmesan cheese Adds richness and nuttiness.
- 1 tbsp butter Creates a silky sauce texture.
Sauce Ingredients
- 1/2 cup chicken broth Forms the sauce base.
- 2 tsp cornstarch Used to thicken the sauce.
- 2 tsp water Mixed with cornstarch to make a slurry.
- 2 tbsp fresh lemon juice Brightens sauce flavor.
Instructions
Preparation
- Preheat your oven to 425°F.
- Lightly season the salmon fillets with salt and pepper on both sides.
- In a mixing bowl, combine the ricotta cheese, grated Parmesan, chopped basil, lemon zest, salt, and pepper. Mix until creamy.
- Spread an even layer of the ricotta mixture on each salmon fillet, and lay a few asparagus spears across the center.
- Roll the fillet tightly from one end to the other and place seam-side down on a greased baking sheet.
Cooking
- Bake the salmon rolls for 15 to 20 minutes, or until cooked through and flaky.
- While baking, melt butter in a small pan over medium heat. Stir in chicken broth and lemon juice.
- Mix cornstarch with water to make a slurry, then add it to the pan and stir until the sauce thickens (about 3 to 5 minutes).
Serving
- Drizzle the creamy sauce over the baked salmon rolls before serving.
Notes
For extra flavor, consider marinating the salmon in olive oil, lemon juice, and herbs before rolling. Adjust sauce thickness by adding more broth or cornstarch. For a bit of spice, red pepper flakes can be added to the ricotta.