Lemon Basil Salmon Rolls
These Lemon Basil Salmon Rolls feature fresh salmon wrapped around creamy ricotta, basil, lemon zest, and asparagus, baked to perfection and topped with a tangy lemon sauce—an elegant, light dish ideal for spring and summer.
Ingredients
For the Salmon Rolls:
- 4 salmon fillets about 5 oz each, skin removed
- Pinch of salt and freshly cracked black pepper
- 1½ cups ricotta cheese smooth and creamy
- ½ cup finely grated Parmesan cheese
- 2 tablespoons fresh basil finely chopped
- 2 teaspoons finely grated lemon zest
- ½ pound fresh asparagus spears ends trimmed
For the Lemon Sauce:
- 1 tablespoon unsalted butter
- ½ cup chicken broth or vegetable broth
- 2 tablespoons fresh lemon juice
- 2 teaspoons cornstarch mixed with 2 teaspoons water
Instructions
- Preheat the oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper. Season both sides of the salmon fillets with salt and black pepper.
- In a small bowl, stir together ricotta, Parmesan, chopped basil, lemon zest, and a pinch of salt and pepper until smooth.
- Spread the ricotta mixture over each fillet, then place 2–3 asparagus spears in the center. Roll up each fillet, keeping the filling and asparagus tucked inside. Place rolls seam-side down on the baking sheet.
- Bake for 15–20 minutes, until the salmon is cooked through and flakes easily. The edges should be lightly browned and the filling warmed through.
- In a small saucepan, melt butter over medium heat. Stir in broth and lemon juice. Once it simmers, whisk in the cornstarch slurry.
- Continue whisking for 3–5 minutes until the sauce thickens into a glossy, pourable consistency.
- Transfer the salmon rolls to a serving platter. Spoon warm lemon sauce over the top. Garnish with fresh basil or extra lemon zest and serve warm.