Asparagus Lemon Basil Ricotta Salmon (Printable Version)
Salmon fillets wrapped around lemon-basil ricotta and asparagus, baked until tender for a bright, elegant main.
# What You Need:
→ Fish & Filling
01 - 4 skinless salmon fillets, about 6 oz each
02 - 7 oz ricotta cheese
03 - 1 lemon (zest and 2 tbsp juice)
04 - 2 tbsp fresh basil leaves, finely chopped
05 - 1 small garlic clove, minced
06 - 1 tbsp grated Parmesan cheese
07 - Salt and pepper to taste
→ Vegetables
08 - 16 thin asparagus spears, ends trimmed
→ Garnish & Extras
09 - 1 tbsp olive oil
10 - Fresh basil leaves, for garnish
11 - Lemon wedges, to serve
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, chopped basil, garlic, Parmesan, salt, and pepper. Stir until well blended and smooth.
03 - Blanch asparagus spears in boiling water for 2 minutes, then immediately transfer to an ice bath. Drain thoroughly and set aside.
04 - Lay each salmon fillet flat, skin side down. Spread a quarter of the ricotta mixture along one edge, then lay 4 asparagus spears lengthwise on top of the filling. Roll each fillet tightly around the asparagus and ricotta filling. Secure with kitchen twine or toothpicks if needed.
05 - Place rolls seam side down on the prepared baking sheet. Brush the tops with olive oil and season lightly with salt and pepper.
06 - Bake for 18–20 minutes, or until salmon is cooked through and flakes easily with a fork.
07 - Remove toothpicks or twine. Garnish with fresh basil leaves and serve with lemon wedges alongside.
# Expert Tips:
01 -
- It looks like something from a restaurant menu but comes together with zero fuss on a single baking sheet.
- The ricotta filling stays creamy and bright inside the salmon while the asparagus adds just enough crunch to keep every bite interesting.
02 -
- If the salmon fillets are uneven in thickness pound the thick end gently between plastic wrap so they roll without gaping.
- Do not skip blanching the asparagus because raw spears will not cook through inside the salmon roll in 20 minutes.
03 -
- Wet your hands slightly before handling the salmon so the fish does not stick to your fingers and tear the delicate flesh.
- Let the rolls rest for three minutes after baking before slicing or serving because the filling sets up as it cools slightly.