Description
Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce are a delightful combination of flavors and textures, perfect for impressing guests or enjoying a cozy dinner.
Ingredients
- Skinless salmon fillets
- Whole milk ricotta cheese
- Fresh asparagus
- Lemon zest and juice
- Fresh basil leaves
- Olive oil
- Garlic powder
- Salt
- Pepper
Instructions
- Preheat oven to 375°F (190°C). Rinse and pat dry salmon fillets.
- In a bowl, mix ricotta, chopped basil, garlic powder, salt, pepper, and lemon zest until well combined.
- Trim asparagus ends and blanch in boiling water for 2 minutes until bright green.
- Lay salmon fillets flat; spread ricotta mixture on top and place 1-2 asparagus spears before rolling tightly.
- Place rolls seam-side down on a greased baking sheet, drizzle with olive oil, and bake for 15-20 minutes until cooked through.
- For the lemon sauce, whisk together fresh lemon juice and olive oil until well combined.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 85mg
Keywords: Substitute asparagus with spinach for a different flavor profile. Use fresh ingredients whenever possible for the best taste. Ensure salmon is fully thawed if using frozen fillets.