Looking for a new way to enjoy some spring/summer asparagus? How about this asparagus and lemon and basil ricotta stuffed salmon rolls with lemon sauce? I came across the idea for ricotta and asparagus trout rolls in the latest edition of the All You Need Is Cheese magazine and as soon as I saw it I knew that I would need to try it! I am always looking for tasty new ways to include fish in my meal plan and you really can’t go wrong stuffing some with plenty of cheese and asparagus! This recipe takes the ends of salmon (or trout) fillets, and stuffs them with a mixture of ricotta, fresh chopped basil and lemon zest along with the asparagus and the combination is simply brilliant; it just screams summer-y goodness! I added some parmesan cheese to the mix which is just packed with a mild flavour that brings everything home! The salmon rolls are served with a simple sauce with a base of broth and lemon juice and I added a touch of butter because the lemon butter flavour combo is so good! You can optionally (I highly recommend it!) serve these salmon rolls topped with a fresh asparagus and basil pesto and you could also serve them with a fresh basil marinara sauce. No matter how you serve these asparagus and lemon and basil ricotta stuffed salmon rolls with lemon sauce they are sure to be the talk of the dinner table this summer!
Top with a fresh asparagus and basil pesto!
These salmon rolls are also great in a basil marinara sauce!
Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce
Salmon rolls stuffed with a summery lemon and basil ricotta and asparagus that is baked and served with a fresh and tasty lemon sauce!
ingredients
- 4 (5 ounce) salmon fillets, skins removed
- salt and pepper to taste
- 1 (12 ounce) container ricotta
- 1/2 cup parmigiano reggiano (parmesan), grated
- 2 tablespoons basil, chopped
- 2 teaspoons lemon zest
- salt and pepper to taste
- 1/2 pound asparagus, trimmed
- 1 tablespoon butter
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
directions
- Season the salmon fillets with salt and pepper to taste, lay them down with the skin side up, top with the mixture of the ricotta, parmesan, basil, lemon zest, salt and pepper, several spears of asparagus and roll them up before placing them on a grease baking sheet with the seam side down.
- Bake in a preheated 425F/220C oven until the salmon is just cooked, about 15-20 minutes.
- Meanwhile, melt the butter in a small sauce pan over medium heat, add the mixture of the broth, lemon juice and corn starch and heat until it thickens, about 3-5 minutes.
- Serve the salmon rolls topped with the lemon sauce and optionally garnish with more basil and lemon zest.
Option: Serve topped with asparagus pesto! (see below)
Option: Serve in basil marinara sauce instead of the lemon sauce!
Asparagus Pesto
A light, fresh and bright summery asparagus and basil pesto!
ingredients
- 1 cup asparagus, blanched
- 1/2 cup basil
- 1 clove garlic
- 2 tablespoons pine nuts, toasted
- 4 tablespoons parmigiano reggiano (parmesan), grated
- 3 tablespoons olive oil
- 1/2 lemon, zest and juice
- salt and pepper to taste
directions
- Puree everything in a food processor.
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Crunchy Creamy Sweet says
May 30, 2016 at 3:40 pmThis takes salmon to a whole new level! Gorgeous!
Maria says
May 30, 2016 at 3:44 pmThe stuffing sounds delicious and so versatile!
Sara De Leeuw says
May 30, 2016 at 5:52 pmThese are beautiful! Where do you get your ideas?
Heather Christo says
May 31, 2016 at 3:20 pmjust beautiful Kevin!
Marla Meridith says
May 31, 2016 at 3:27 pmGorgeous salmon recipe Kevin!
Mary says
May 31, 2016 at 11:20 pmJust made this for dinner tonight. FABULOUS!! I changed the lemon sauce using a quarter cup chicken broth and 6 tbsp lemon juice. We LOVE our lemon. I can't wait to make this for guests. It looks SO impressive and so little work! Thanks SO much for a great recipe.
Karen vG says
January 2, 2017 at 3:02 pmHey Kevin. I want to make this for my family before I serve it at a dinner party. Question re the asparagus rolled in the salmon: Do these get steamed first? I have some family members who can't eat crunchy veges and I want to ensure they are cooked, not raw. Thank you as this looks like a terrific recipe.
kevin says
January 2, 2017 at 3:18 pmKaren vG: The asparagus will cook in the oven but you can blanch it first to ensure that it is really soft! Enjoy!
Chota Bheem says
May 14, 2017 at 3:24 amSo delicious!!
Ailsa Ewert says
May 15, 2017 at 6:49 amI need to lose my weight nowadays but such delicious foods make me so crazy I think I am going to break my fast. 😛
Unknown says
July 25, 2017 at 7:48 pmThe recipe looks absolutely divine! I cannot wait to make it. This might be a dumb question, so please forgive me…are the salmon fillets you used already flat/long? I just know sometimes fillets can be pretty thick, and I'm assuming you'd need to almost butterfly it if that's the case?
Stephanie says
October 8, 2018 at 7:05 pmWhat would you serve as a side to this? Pasta?
kevin says
October 8, 2018 at 8:40 pmRice or pasta would be good; enjoy!