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Asparagus Lemon Ricotta Stuffed Salmon Rolls Recipe

Asparagus Lemon Ricotta Stuffed Salmon Rolls Recipe

Asparagus Lemon Ricotta Stuffed Salmon Rolls are tender salmon fillets filled with creamy ricotta, fresh basil, and crisp asparagus, then topped with a light lemon sauce.
They look elegant but are simple when made step by step. This is a perfect dinner for special occasions or anytime you want something fresh and impressive without leaving home.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Calories: 450
Ingredients Method

Ingredients
  

  • 4 salmon fillets skinless (about 6 oz each, 1-inch thick)
  • 20 medium fresh asparagus spears trimmed (about 1 lb)
  • 1 cup ricotta cheese
  • 1/2 cup fresh basil chopped
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • For Lemon Sauce:
  • 1/4 cup heavy cream
  • 1/2 cup chicken broth
  • 2 tablespoons butter
  • 2 teaspoons Dijon mustard
  • 1 tablespoon lemon juice
  • Pinch of salt
  • 1 tablespoon fresh parsley chopped

Method
 

  1. Take the salmon out of the refrigerator about 15 minutes before you begin so it cooks evenly.
  2. Preheat your oven to 375°F. In a bowl, mix together the ricotta cheese, chopped basil, lemon zest, lemon juice, garlic powder, onion powder, Parmesan cheese, and a pinch of salt and pepper. Stir until smooth and creamy. If it feels too soft, chill it in the fridge for about 10 minutes.
  3. Bring a small pot of water to a boil. Add the asparagus and cook for 1 to 2 minutes, just until bright green and slightly tender. Transfer immediately to ice water to stop the cooking. Pat completely dry with paper towels.
  4. Lay the salmon fillets flat and season both sides with salt and pepper. Spread an even layer of the ricotta mixture over each fillet, leaving about a 1/2 inch border around the edges. Place 4 to 5 asparagus spears at one end and gently roll the salmon around the filling. Secure each roll with 2 to 3 toothpicks.
  5. Heat the olive oil in a large oven safe skillet over medium high heat. Once hot, place the salmon rolls seam side down. Sear for about 2 minutes per side until golden brown.
  6. Transfer the skillet to the oven and bake for 10 to 12 minutes. The salmon should reach 145°F in the thickest part and look opaque throughout.
  7. While the salmon bakes, prepare the sauce. In a small saucepan over medium heat, combine the heavy cream, chicken broth, butter, Dijon mustard, lemon juice, and a pinch of salt. Bring to a gentle simmer and whisk until the sauce thickens enough to coat the back of a spoon, about 4 to 5 minutes. If it gets too thick, add a splash of broth.
  8. Remove the salmon from the oven and let it rest for 2 minutes. Carefully remove the toothpicks. Place on serving plates, spoon warm lemon sauce over the top, and garnish with fresh parsley.