Description
Delightful and nutritious salmon rolls filled with creamy ricotta, vibrant asparagus, and zesty lemon basil, perfect for a gourmet weeknight meal.
Ingredients
- 4 skinless salmon fillets (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, then drain and set aside.
- If the salmon fillets are thick, butterfly them. Flatten slightly if needed.
- Spread the ricotta mixture over each salmon fillet. Add 3–4 asparagus spears at one end and roll tightly, securing with twine or toothpicks.
- Place the rolls seam-side down in a greased baking dish. Drizzle with olive oil and season.
- Bake at 375°F (190°C) for 18–22 minutes, or until the salmon flakes easily.
- Garnish with lemon slices and basil leaves. Serve hot.
Notes
For best results, ensure salmon is of high quality and ingredients are fresh. Consider variations in the ricotta mixture with other herbs or vegetables.