Fresh, zesty, and elegant, these salmon rolls are stuffed with a creamy ricotta and Parmesan filling, wrapped around tender asparagus, and finished with a bright lemon sauce. Perfect for appetizers or light dinners!
Ingredients
For the Salmon Rolls:
4 salmon fillets (5 oz each), skin removed
Salt and freshly ground black pepper, to taste
1 1/2 cups ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons fresh basil, finely chopped
2 teaspoons lemon zest
1/2 pound asparagus, trimmed
For the Lemon Sauce:
1 tablespoon butter
1/2 cup chicken broth
2 tablespoons fresh lemon juice
2 teaspoons cornstarch mixed with 2 teaspoons water
Instructions
1. Prepare the Salmon Rolls:
Preheat the oven to 425°F (220°C).
Season the salmon fillets with salt and pepper and lay them flat on a clean surface.
In a bowl, combine ricotta cheese, Parmesan cheese, chopped basil, lemon zest, and a pinch of salt and pepper. Mix until smooth.
Spread an even layer of the ricotta mixture over each salmon fillet.
Lay 2–3 asparagus spears across the center of each fillet and roll tightly, placing the seam side down.
2. Bake the Salmon Rolls:
Lightly grease a baking sheet and place the salmon rolls seam-side down.
Bake for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork.
3. Make the Lemon Sauce:
While the salmon bakes, melt the butter in a small saucepan over medium heat.
Add the chicken broth and lemon juice, stirring to combine.
Gradually stir in the cornstarch mixture and cook, stirring frequently, until the sauce thickens (about 3–5 minutes).
4. Serve:
Drizzle the warm lemon sauce over the baked salmon rolls.
Garnish with fresh basil or extra lemon zest for a finishing touch.
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