Asparagus and Lemon Basil Ricotta Salmon Rolls Recipe
If you’re seeking a vibrant, flavor-packed main course to wow both weeknight guests and weekend company, these Asparagus and Lemon Basil Ricotta Salmon Rolls will absolutely steal the show. Imagine delicately seasoned salmon hugging sweet, just-tender asparagus and a ricotta filling bursting with fresh basil and zesty lemon. Baked to flaky perfection and brightened with a squeeze of lemon, every bite delivers a perfect balance of color, creamy texture, and Mediterranean-inspired taste. Asparagus and Lemon Basil Ricotta Salmon Rolls are elegant yet refreshingly simple — proof that a few fresh ingredients can create something truly unforgettable.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple, honest ingredients can transform into something so memorable. Each component in these Asparagus and Lemon Basil Ricotta Salmon Rolls brings something unique to the plate, from creamy richness to fresh snaps of green to sunshiny citrus notes.
- Salmon fillets: Choose skinless, thinly sliced pieces for easy rolling and a melt-in-your-mouth texture.
- Asparagus spears: Blanched quickly until just tender, they add color and a lovely crunch right at the center.
- Ricotta cheese: This creamy base ties the whole dish together, making each roll irresistibly soft and luxurious.
- Fresh lemon zest: Brings a zingy brightness that keeps flavors light and exciting.
- Lemon juice: Ensures every bite sings with a vibrancy that pairs beautifully with salmon.
- Chopped fresh basil: Delivers an unmistakable freshness and a hint of herbaceous Mediterranean flavor.
- Minced garlic: Just the right amount for aromatic depth without overpowering the other elements.
- Olive oil: Helps keep the salmon moist and enhances the Mediterranean character of the dish.
- Salt: Essential for drawing out and intensifying all the beautiful flavors.
- Black pepper: Just a bit of warmth to round out the seasoning.
- Cooking spray or oil for baking dish: Prevents sticking and makes for easy serving.
- Lemon wedges (for serving): The finishing touch for squeezing more brightness over the warm rolls.
How to Make Asparagus and Lemon Basil Ricotta Salmon Rolls
Step 1: Prep Your Ricotta Filling
In a small mixing bowl, combine the ricotta cheese, fresh lemon zest, lemon juice, chopped basil, minced garlic, salt, and black pepper. Give everything a good stir so the flavors meld together into a creamy, herb-flecked base. This mixture is going to be the heart of your Asparagus and Lemon Basil Ricotta Salmon Rolls — luxurious, fresh, and tangy.
Step 2: Blanch the Asparagus
Bring a medium pot of water to a boil and quickly blanch your asparagus spears for just 1 to 2 minutes. You want them tender yet snappy, with that spring-green color popping. Immediately transfer the blanched asparagus to an ice bath (a bowl of cold water and ice) to halt the cooking process. Once cooled, pat them dry with a paper towel. This keeps their color vibrant and texture perfect for rolling.
Step 3: Prepare the Salmon Fillets
Lay each thin slice of salmon flat on a clean surface. If your fillets are on the thicker side, you can gently pound them between two sheets of plastic wrap to even them out for easier rolling. Even thickness not only helps with rolling but also ensures even baking so every bite is perfectly tender.
Step 4: Spread and Roll
Spoon a generous dollop of your lemon basil ricotta filling onto each piece of salmon and spread it out evenly, leaving a little border. Take one asparagus spear and lay it at the short end of the salmon slice, then roll the salmon up snugly around the asparagus and ricotta. Continue until all the salmon and asparagus are used. These spiraled bundles already look like showstoppers!
Step 5: Arrange and Bake
Preheat your oven to 375°F if you haven’t already. Lightly grease a baking dish with cooking spray or a drizzle of olive oil. Nestle the salmon rolls seam-side down in the dish, making sure they’re spaced slightly apart. Brush the tops with a touch of olive oil for extra flavor and color. Bake for 15 to 18 minutes, until the salmon is just cooked through and flakes at the touch of a fork. The cheese will be warm and dreamy, and you might see little bits of basil peeking out – it’s a beautiful sight.
Step 6: Serve and Savor
Let your Asparagus and Lemon Basil Ricotta Salmon Rolls rest for a couple of minutes after baking. Serve them warm, with fresh lemon wedges alongside for an extra pop of citrus. That first forkful, with the tender salmon, creamy cheese, and bright asparagus, is what Mediterranean comfort food is all about.
How to Serve Asparagus and Lemon Basil Ricotta Salmon Rolls
Garnishes
Little touches make all the difference! Sprinkle the finished salmon rolls with additional chopped fresh basil or a dusting of grated Parmesan just before serving. A few twists of freshly ground black pepper or an extra scatter of lemon zest can really heighten the aroma and look gorgeous on the plate.
Side Dishes
For a truly balanced meal, pair your Asparagus and Lemon Basil Ricotta Salmon Rolls with fluffy couscous, nutty quinoa, or a crisp green salad tossed with a light vinaigrette. Each of these sides soaks up any lemony juices, complementing the delicate flavors of the rolls without overpowering them.
Creative Ways to Present
If you want to impress, slice each roll into beautiful pinwheels and line them up on a platter for a stunning appetizer display. Or serve each roll intact alongside a colorful salad or pilaf for a restaurant-worthy main course. The vibrant green asparagus at the center always steals the spotlight!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Asparagus and Lemon Basil Ricotta Salmon Rolls, let them cool and store in an airtight container in the refrigerator. They’ll keep well for up to two days, retaining their moisture and flavor without getting soggy.
Freezing
While fresh is always best, you can freeze these salmon rolls if needed. Arrange them on a baking sheet to freeze individually, then transfer to a freezer-safe container. They’ll last for up to a month. For best results, thaw overnight in the fridge before reheating, as this helps maintain their delicate texture.
Reheating
To reheat, place the rolls on a baking dish, cover loosely with foil, and warm gently in a 300°F oven until just heated through. Avoid microwaving, as this can make the salmon tough and the ricotta filling watery. A squeeze of fresh lemon after reheating perks them right up.
FAQs
Can I use another fish besides salmon for this recipe?
Absolutely! Thinly sliced trout or arctic char work beautifully in place of salmon. Just adjust the cooking time if you’re using a fish that’s a bit thinner or thicker to keep everything moist and tender.
Is it possible to substitute another cheese for ricotta?
If ricotta isn’t handy, try using whipped cottage cheese or a soft goat cheese for a slightly tangier spin. The key is a cheese that’s creamy and spreadable, so the filling stays tender inside the rolls.
Can I prepare the Asparagus and Lemon Basil Ricotta Salmon Rolls in advance?
Definitely! You can assemble the filled and rolled salmon up to one day before baking. Cover and refrigerate them on your baking dish until you’re ready to bake. This is a great make-ahead dish when you want to impress without stress.
What’s the best way to ensure the salmon doesn’t dry out?
The key is not to overbake; check right at 15 minutes and remove the rolls once the salmon flakes easily with a fork. Brushing the tops with a little olive oil before baking also helps lock in moisture and flavor.
Are these rolls gluten-free?
Yes! Asparagus and Lemon Basil Ricotta Salmon Rolls are naturally gluten-free, making them a wonderful option for guests with dietary needs. Just double-check your ricotta cheese and other flavorings to ensure there are no hidden gluten-containing additives.
Final Thoughts
If you’re craving something elegant yet delightfully simple to make, give these Asparagus and Lemon Basil Ricotta Salmon Rolls a go. They bring a bright, fresh twist to classic baked salmon and always leave everyone at the table asking for seconds. I can’t wait for you to try them and make them part of your own recipe rotation!
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Asparagus and Lemon Basil Ricotta Salmon Rolls Recipe
- Total Time: 38 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Asparagus and Lemon Basil Ricotta Salmon Rolls are a delightful combination of flavors with tender asparagus, creamy ricotta cheese, and zesty lemon rolled up in slices of salmon and baked to perfection. A perfect dish for a special dinner or a gathering.
Ingredients
Salmon Rolls:
- 4 salmon fillets (about 5 oz each, skinless and thinly sliced)
- 8 spears of asparagus (trimmed)
Ricotta Filling:
- 1 cup ricotta cheese
- 1 tablespoon fresh lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh basil
- 1 garlic clove (minced)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- cooking spray or oil for baking dish
- lemon wedges (for serving)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Prepare Ricotta Filling: In a small bowl, mix ricotta cheese, lemon zest, lemon juice, basil, garlic, salt, and pepper.
- Blanch Asparagus: Blanch asparagus in boiling water for 1–2 minutes, then transfer to an ice bath.
- Fill and Roll Salmon: Spread ricotta mixture on salmon slices, place asparagus spear at one end, and roll up tightly.
- Bake: Grease a baking dish, place rolls seam-side down, brush with olive oil, and bake for 15–18 minutes.
- Serve: Serve warm with lemon wedges.
Notes
- For added flavor, sprinkle Parmesan over the rolls before baking.
- Pairs well with couscous, quinoa, or a fresh green salad.
- If using thicker salmon fillets, pound them to an even thickness before rolling.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 rolls
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 85mg
