Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce

Sweetly tucked asparagus, creamy ricotta, and the bright aroma of basil all come together in these Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce—a dish that is as dazzling to look at as it is to eat. Each salmon fillet is rolled around a luscious filling and baked until meltingly tender, then draped with a silky, tangy lemon sauce. If you want to dress up your table or simply indulge in something soul-satisfying and fresh, this recipe brings together comfort and elegance in every bite.

Ingredients You’ll Need

You won’t believe how such humble ingredients can come together to make your table look (and taste) restaurant-worthy! Every ingredient for ta Stuffed Salmon Rolls with Lemon Sauce not only plays a role in taste and texture, but also brightens the appearance and aroma of the dish.

• Salmon Fillets: Choose fresh, center-cut fillets (skins removed) to roll up easily and hold that dreamy filling in place.
• Salt and Pepper: A good seasoning on the salmon is essential for bringing all the flavors to life right from the start.
• Ricotta Cheese: Makes the stuffing extra creamy; full-fat ricotta yields the best flavor and texture.
• Parmigiano Reggiano (Parmesan): Grated for a sharp, nutty background note in the filling.
• Basil: Fresh, chopped basil gives the filling a garden-fresh aroma and instant color.
• Lemon Zest: The zest delivers a floral, bright lift to both the filling and the final garnish.
• Asparagus: Trimmed spears lend a sweet snap and verdant beauty to every slice.
• Butter: Just a tablespoon starts the lemon sauce, adding a lovely sheen and flavor.
• Chicken Broth: Used as the base of the sauce, it binds everything with savory depth.
• Lemon Juice: Freshly squeezed is best; it brings the zing that awakens the dish.
• Cornstarch: The secret to a dreamy, lightly thickened sauce that glazes the salmon beautifully.

How to Make Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce

Step 1: Prep and Season the Salmon

Start by preheating your oven to 425°F (220°C). Place each salmon fillet skin-side up on a clean surface and give them a generous sprinkle of salt and pepper on both sides. Seasoning the fish now means every bite will be delicious, and prepping on a flat surface ensures you can roll them up tight with no fuss.

Step 2: Make the Ricotta Filling

In a bowl, stir together the ricotta, parmesan, chopped basil, lemon zest, a pinch more salt, and freshly ground black pepper. You want this mixture to be well-mixed but not overworked—just creamy enough to spoon easily but bold with flavor.

Step 3: Fill and Roll the Salmon

Lay the seasoned salmon fillets flat. Spoon a generous line of the ricotta mixture down the center of each fillet, then add several asparagus spears on top (how many totally depends on thickness and personal preference). Carefully roll the salmon fillet around the filling, tucking the seam side down as you place each roll onto a greased baking sheet. This makes sure the stuffing stays nestled inside as they bake.

Step 4: Bake to Perfection

Bake the salmon rolls in the preheated oven for 15–20 minutes, or until the salmon is just cooked through and flakes with a fork. The baking time gives you perfectly juicy salmon and just-tender asparagus within.

Step 5: Whip Up That Lemon Sauce

While the salmon bakes, melt the butter in a small saucepan over medium heat. Stir together the chicken broth, lemon juice, and cornstarch in a separate cup (no lumps!), then pour this mixture into the pan. Whisk it gently as it comes to a simmer and thickens—this usually takes just 3–5 minutes. The finished sauce should be glossy, pourable, and bursting with zesty flavor to complete the ta Stuffed Salmon Rolls with Lemon Sauce.

Step 6: Serve and Savor

Once the salmon rolls are ready, transfer them to plates or a serving platter and generously spoon your lemon sauce right over the top. For a finishing touch, shower with extra basil or lemon zest if desired. Get ready for compliments!

How to Serve Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce

Garnishes

A dash of fresh lemon zest and a sprinkle of chopped basil right before serving brings a final kick of color and aroma. If you want to elevate it further, add paper-thin lemon slices or microgreens for an extra-special flourish—they make ta Stuffed Salmon Rolls with Lemon Sauce look (and taste) like a true showstopper.

Side Dishes

Serve these rolls over a fluffy bed of lemony couscous or alongside herb-roasted baby potatoes to soak up every drop of that luscious lemon sauce. Steamed green beans, sautéed spinach, or a peppery arugula salad also make light and lovely companions for ta Stuffed Salmon Rolls with Lemon Sauce.

Creative Ways to Present

Slice the rolls into thick rounds for a beautiful appetizer platter, or nestle each whole roll atop a shallow pool of your lemon sauce for a modern restaurant-style plate. If you’re hosting, arrange the rolls on a slate board with edible flowers for a dramatic centerpiece featuring ta Stuffed Salmon Rolls with Lemon Sauce.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra rolls, store them in an airtight container in the fridge for up to two days. Keep the lemon sauce separate if possible so the salmon maintains its delicate texture.

Freezing

Ta Stuffed Salmon Rolls with Lemon Sauce freeze surprisingly well! Wrap each cooled roll tightly in plastic wrap and foil, and freeze for up to one month. Let them thaw in the fridge overnight for the best results.

Reheating

Gently reheat the salmon rolls (covered) in a 300°F (150°C) oven until warmed through, about 15 minutes. Warm the lemon sauce separately and drizzle fresh just before serving for that signature velvety finish.

FAQs

Can I use a different cheese instead of ricotta?

Absolutely! While ricotta gives a light, creamy texture, you can substitute with goat cheese for some tang or even a mixture of feta and cream cheese for a little extra body. Just make sure the cheese is soft enough to spread easily in the filling.

What type of salmon works best for ta Stuffed Salmon Rolls with Lemon Sauce?

Look for fresh, skinless, center-cut salmon fillets of even thickness. This not only makes rolling easier but also ensures uniform cooking. If you can only find fillets with skin, simply remove the skin before proceeding.

Can I make these stuffed salmon rolls in advance?

Definitely! You can assemble the rolls up to a day ahead, cover them tightly, and refrigerate until you’re ready to bake. Wait to make or heat the lemon sauce until just before serving for the brightest flavor.

Is there a way to make this dish gluten-free?

Yes! The main ingredients in ta Stuffed Salmon Rolls with Lemon Sauce are naturally gluten-free; just ensure that your chicken broth and any cheese you use are certified gluten-free, and you’re all set.

Can I add other vegetables to the filling?

Go for it! Thin strips of roasted red pepper or blanched spinach leaves add great color and flavor. Just keep the layer smooth so the rolls are easy to assemble and bake up beautifully.

Final Thoughts

If you’ve been craving a standout seafood dish that’s as easy to make as it is impressive, let Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce take center stage at your next meal. Gather your ingredients, invite some friends, and get ready to wow the table—these salmon rolls always steal the show!

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