Lemon Basil Salmon Rolls
A delightful and refreshing dish that combines the richness of salmon with creamy ricotta and aromatic basil, perfect for spring and summer meals.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the salmon rolls
- 4 pieces salmon fillets (5 oz each), skinless The star of the dish, tender and juicy.
- 1/2 lb asparagus, trimmed Adds a refreshing crunch and bright color.
- 1 1/2 cups ricotta cheese Provides a rich mouthfeel balancing with the salmon.
- 2 tsp lemon zest Infuses a zesty aroma and flavor.
- to taste Salt and pepper Enhances the natural flavors.
- 2 tbsp fresh basil, finely chopped Adds a herbaceous note.
- 1/2 cup grated Parmesan cheese Brings a depth of flavor.
- 1 tbsp butter Creates a silky texture for the sauce.
- 1/2 cup chicken broth Compliments the other ingredients beautifully.
- 2 tsp cornstarch mixed with 2 tsp water Thickens the sauce.
- 2 tbsp fresh lemon juice Ensures flavors are bright and vibrant.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Season the salmon fillets generously with salt and pepper.
- In a mixing bowl, combine ricotta cheese, grated Parmesan, chopped basil, lemon zest, salt, and pepper. Mix until well blended.
Assembly
- Spread a generous layer of the ricotta mixture on top of each salmon fillet.
- Lay a few asparagus spears across the center of each fillet, then carefully roll them up tightly.
- Place the rolls seam-side down on a greased baking sheet.
Cooking
- Bake in the preheated oven for 15 to 20 minutes, or until cooked through.
- While baking, melt butter in a small saucepan over medium heat. Add chicken broth and fresh lemon juice, stirring to combine.
- Once simmering, stir in the cornstarch-water mixture and cook for 3 to 5 minutes until thickened.
- Drizzle the thickened sauce over each roll before serving.
Notes
Always opt for fresh herbs and high-quality salmon. You can prepare the ricotta filling a day in advance. Experiment with different vegetables such as spinach or bell peppers.