Lemon Basil Salmon Rolls

 

 

 

Ingredients

For the Salmon Rolls:
4 salmon fillets (about 5 oz each), skin removed
A 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 for a lighter option)
2 tablespoons fresh lemon juice
2 teaspoons cornstarch mixed with 2 teaspoons water (slurry)

Instructions

Step 1: Assemble the Salmon Rolls
Preheat your oven to 425°F (220°C). Lightly grease a baking sheet to prevent sticking.
Lay the salmon fillets on a clean surface and season both sides with a pinch of salt and pepper.
In a small bowl, mix ricotta, Parmesan, basil, lemon zest, and a small pinch of salt and pepper until smooth.
Spread a layer of the ricotta mixture evenly over each salmon fillet.
Lay 2–3 asparagus spears across the center of each fillet.
Roll the salmon tightly around the asparagus, placing the rolls seam-side down on the prepared baking sheet.
Step 2: Bake the Salmon Rolls
Bake the salmon rolls in the preheated oven for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Step 3: Make the Lemon Sauce
While the salmon bakes, melt the butter in a small saucepan over medium heat.
Stir in the chicken broth and fresh lemon juice, allowing the mixture to warm through.
Add the cornstarch slurry, stirring continuously until the sauce thickens, about 3–5 minutes.
Step 4: Serve and Garnish
Remove the salmon rolls from the oven and arrange them on a serving platter.
Drizzle the warm lemon sauce generously over each roll.
Garnish with fresh basil leaves or an extra sprinkle of lemon zest for a vibrant finish.