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!
- 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
- 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.
- 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: Replace the salmon with trout.
Option: Serve topped with asparagus pesto! (see below)
Option: Serve in basil marinara sauce instead of the lemon sauce!
A light, fresh and bright summery asparagus and basil pesto!
- 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
- Puree everything in a food processor.
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Crunchy Creamy Sweet says
This takes salmon to a whole new level! Gorgeous!
The stuffing sounds delicious and so versatile!
Sara De Leeuw says
These are beautiful! Where do you get your ideas?
Heather Christo says
just beautiful Kevin!
Marla Meridith says
Gorgeous salmon recipe Kevin!
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.
Karen vG says
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.
Karen 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
Ailsa Ewert says
I need to lose my weight nowadays but such delicious foods make me so crazy I think I am going to break my fast. 😛
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?
Nikki Moranville says
I waiting on a reply to this question as well! My salmon filets are not simple to just roll up.
Your recipe directions say "skin side up". It doesn't look like the ones pictured have skin on them.
Just remember which side had skin after you remove the skin.
What would you serve as a side to this? Pasta?
Rice or pasta would be good; enjoy!
Robert J. Carmack says
I would go with Wild rice or grain mix
Maria Calderon says
Do you take the skin off the salmon?
I usually do, but you can also leave it on. Enjoy!
How do you roll up a thick salmon fillet??
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.
Yum! What a tasty way to make salmon. I’ll have to try this out.
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.
I downloaded this recipe a while back and finally made it tonight. Oh my word how delicious!!!
Kevin, this looks really delicious and asparagus is in season in my garden right now. Question: what about leaving the skin ON with it facing outward and maybe broiling it just at the end to crisp it up? Seems a shame to remove and is difficult on the thinner filets you suggest
Leaving the skin on the outside and broiling for a few minutes at the end to get it crispy works well!