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Asparagus & Lemon Basil Ricotta Stuffed Salmon Rolls

Elegant and easy baked salmon fillets rolled around fresh asparagus spears and a creamy, herbaceous lemon basil ricotta filling.
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 rolls
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Salmon and Veggies
  • 4 fillets skinless salmon about 6 oz each, butterflied if thick
  • 1 bunch fresh asparagus woody ends trimmed
  • 1 tbsp olive oil for brushing
Lemon Basil Ricotta Filling
  • 1 cup whole milk ricotta cheese
  • 0.25 cup fresh basil finely chopped, plus extra for garnish
  • 1 lemon zested and juiced
  • 2 cloves garlic minced
  • 2 tbsp Parmesan cheese grated
  • 1 tsp Kosher salt divided
  • 0.5 tsp black pepper divided

Equipment

  • 9x13 inch baking dish
  • Mixing Bowl
  • Cutting board
  • Sharp Knife

Method
 

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 baking dish.
  2. In a bowl, mix the ricotta, chopped basil, lemon zest, minced garlic, Parmesan, 1/2 tsp salt, and 1/4 tsp pepper until well combined.
  3. Pat the salmon fillets completely dry with paper towels. Season both sides with the remaining salt and pepper.
  4. Lay the salmon flat and spread 2-3 tablespoons of the ricotta mixture over each fillet.
  5. Place 3-4 asparagus spears across the short end of each fillet.
  6. Tightly roll the salmon around the asparagus and cheese. Place seam-side down in the prepared baking dish.
  7. Brush the tops lightly with olive oil. Bake uncovered for 15-18 minutes until the salmon is opaque and flaky.
  8. Remove from the oven, squeeze fresh lemon juice over the top, garnish with fresh basil leaves, and serve hot.

Notes

If your salmon fillets are very thick, gently butterfly them open so they are easier to roll.