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

[heart_this] · May 30, 2016 · 32 Comments

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!

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!

Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce
Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce
Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce
Top with a fresh asparagus and basil pesto!

Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Asparagus Pesto
Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Asparagus Pesto
Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Asparagus Pesto
These salmon rolls are also great in a basil marinara sauce!

Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Asparagus Pesto and Basil Marinara

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

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

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 4

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
  1. 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 greased baking sheet with the seam side down.
  2. Bake in a preheated 425F/220C oven until the salmon is just cooked, about 15-20 minutes.
  3. 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.
  4. Serve the salmon rolls topped with the lemon sauce and optionally garnish with more basil and lemon zest.
Note: The salmon filets should come from smaller salmon, or the part of the filet that is closer to the tail, so that they can be easily stuffed and rolled; no more that 1/2 inch thick.
Option: Replace the salmon with trout.
Option: Serve topped with asparagus pesto! (see below)
Option: Serve in basil marinara sauce instead of the lemon sauce!
Nutrition Facts: Calories 400, Fat 21.7g (Saturated 9.4g, Trans 0), Cholesterol 107mg, Sodium 419mg, Carbs 8.8g (Fiber 1.3g, Sugars 1.6g), Protein 43.8g

Nutrition by: Nutritional facts powered by Edamam
Asparagus Pesto

Asparagus Pesto

Servings: 16(~1 cup or 16 1 tablespoon servings)

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
  1. Puree everything in a food processor.
Nutrition Facts: Calories 38, Fat 4g (Saturated 0.9g, Trans 0), Cholesterol 2mg, Sodium 17mg, Carbs 0.7g (Fiber 0.3g, Sugars 0.2g), Protein 1g

Nutrition by: Nutritional facts powered by Edamam
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30 Minute Meals, Food, Gluten-free, Low-carb, Main Course, Recipe, Seafood

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Reader Interactions

Comments

  1. Crunchy Creamy Sweet says

    May 30, 2016 at 3:40 pm

    This takes salmon to a whole new level! Gorgeous!

    Reply
  2. Maria says

    May 30, 2016 at 3:44 pm

    The stuffing sounds delicious and so versatile!

    Reply
  3. Sara De Leeuw says

    May 30, 2016 at 5:52 pm

    These are beautiful! Where do you get your ideas?

    Reply
  4. Heather Christo says

    May 31, 2016 at 3:20 pm

    just beautiful Kevin!

    Reply
  5. Marla Meridith says

    May 31, 2016 at 3:27 pm

    Gorgeous salmon recipe Kevin!

    Reply
  6. Mary says

    May 31, 2016 at 11:20 pm

    Just 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.

    Reply
  7. Karen vG says

    January 2, 2017 at 3:02 pm

    Hey 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.

    Reply
  8. kevin says

    January 2, 2017 at 3:18 pm

    Karen vG: The asparagus will cook in the oven but you can blanch it first to ensure that it is really soft! Enjoy!

    Reply
  9. Chota Bheem says

    May 14, 2017 at 3:24 am

    So delicious!!

    Reply
  10. Ailsa Ewert says

    May 15, 2017 at 6:49 am

    I need to lose my weight nowadays but such delicious foods make me so crazy I think I am going to break my fast. 😛

    Reply
  11. Unknown says

    July 25, 2017 at 7:48 pm

    The 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?

    Reply
    • Nikki Moranville says

      May 26, 2019 at 6:49 pm

      I waiting on a reply to this question as well! My salmon filets are not simple to just roll up.

      Reply
  12. Anonymous says

    October 13, 2017 at 8:19 pm

    Your recipe directions say "skin side up". It doesn't look like the ones pictured have skin on them.

    Reply
  13. Stephanie says

    October 8, 2018 at 7:05 pm

    What would you serve as a side to this? Pasta?

    Reply
    • kevin says

      October 8, 2018 at 8:40 pm

      Rice or pasta would be good; enjoy!

      Reply
  14. Maria Calderon says

    August 6, 2019 at 8:55 pm

    Do you take the skin off the salmon?

    Reply
    • kevin says

      August 11, 2019 at 11:58 am

      I usually do, but you can also leave it on. Enjoy!

      Reply
  15. Lizzymint1 says

    March 28, 2021 at 7:14 pm

    How do you roll up a thick salmon fillet??
    🤷🏼‍♀️

    Reply
    • kevin says

      March 29, 2021 at 8:58 am

      Thick salmon fillets do not work very well! You could try carefully slicing the thick fillet in half, but salmon can be challenging to slice like that.

      Reply
  16. Ella says

    March 12, 2022 at 4:57 pm

    Yum! What a tasty way to make salmon. I’ll have to try this out.

    Reply
  17. Kathy says

    January 29, 2023 at 12:18 am

    Absolutely delicious! I’ve made them three times now and usually blanch my asparagus first, only because my fillets were small and I didn’t want the salmon to be overcooked. I haven’t actually made the lemon sauce yet as they were delicious as they were. I’m planning to do that when I make for guests later this week. Thanks for a great recipe. It’s one of my favourites along with your marinade and satay sauce for chicken.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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