Asparagus Lemon Basil Salmon Rolls (Print-Friendly Format)
Salmon wrapped around creamy ricotta, asparagus, and basil with a zesty, buttery lemon sauce.
# Ingredients You’ll Need:
→ Salmon Rolls
01 -
4 boneless, skinless salmon fillets (approximately 150 grams each), sliced lengthwise if thick
02 -
12 asparagus spears, trimmed
03 -
Salt, to taste
04 -
Black pepper, to taste
05 -
1 tablespoon olive oil
→ Ricotta Filling
06 -
180 grams ricotta cheese (drained if watery)
07 -
1 tablespoon finely grated lemon zest
08 -
1 tablespoon freshly squeezed lemon juice
09 -
2 tablespoons chopped fresh basil
10 -
1 garlic clove, minced
11 -
2 tablespoons grated parmesan cheese
12 -
0.5 teaspoon salt
13 -
0.25 teaspoon black pepper
→ Lemon Sauce
14 -
1 tablespoon olive oil or unsalted butter
15 -
2 garlic cloves, minced
16 -
1 tablespoon all-purpose flour
17 -
240 millilitres vegetable or fish stock
18 -
2 tablespoons freshly squeezed lemon juice
19 -
1 teaspoon finely grated lemon zest
20 -
Salt, to taste
21 -
Black pepper, to taste
22 -
2 tablespoons cream or milk (optional, for a richer sauce)
23 -
Chopped fresh parsley or dill, for garnish
# How to Make It:
01 -
In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, chopped basil, minced garlic, parmesan cheese, salt, and black pepper. Stir until the mixture is creamy and smooth. Taste and adjust seasoning if needed. Set aside.
02 -
Bring a large pot of salted water to a boil. Add asparagus spears and blanch for 2 minutes until bright green and slightly tender. Remove immediately and transfer to an ice bath or run under cold water to halt cooking. Pat dry.
03 -
Lay each salmon fillet flat on a cutting board. If fillets are thick, butterfly them gently and flatten with a meat mallet or rolling pin to achieve even thickness. Season both sides lightly with salt and pepper.
04 -
Spread a spoonful of ricotta filling along the center of each salmon fillet. Place 2 to 3 asparagus spears on top of the filling. Gently roll up each fillet from one end to the other, securing with toothpicks or kitchen twine if necessary. Brush rolls with olive oil.
05 -
Preheat oven to 190°C. Heat a skillet over medium-high with olive oil. Sear the salmon rolls seam-side down for 2 to 3 minutes until golden brown. Transfer to a baking dish and bake for 12 to 15 minutes, or until salmon is just cooked through (internal temperature 57–60°C).
06 -
In a small saucepan over medium heat, warm olive oil or butter. Add minced garlic and sauté for 30 seconds until fragrant. Stir in flour to form a roux and cook for 1 minute. Gradually whisk in stock and bring to a gentle simmer. Add lemon juice, lemon zest, salt, pepper, and cream or milk (if using). Simmer for 3 to 4 minutes until slightly thickened. Adjust seasoning if required.
07 -
Remove toothpicks or kitchen twine from the salmon rolls. Arrange salmon rolls on serving plates, spoon lemon sauce over each, and garnish with freshly chopped parsley or dill. Serve hot.
# Extra Tips:
01 -
For the most tender salmon rolls, ensure fillets are an even thickness before rolling. Ice-bathing blanched asparagus preserves vibrant colour and crispness.