Asparagus Lemon Basil Ricotta Salmon (Print Page)

Salmon fillets rolled with lemon-basil ricotta and asparagus, baked until flaky and finished with fresh basil and lemon.

# What You Need:

→ Fish & Filling

01 - 4 skinless salmon fillets, about 6 ounces each
02 - 7 ounces ricotta cheese
03 - 1 lemon (zest and 2 tablespoons juice)
04 - 2 tablespoons fresh basil leaves, finely chopped
05 - 1 small garlic clove, minced
06 - 1 tablespoon grated Parmesan cheese
07 - Salt and freshly ground black pepper to taste

→ Vegetables

08 - 16 thin asparagus spears, ends trimmed

→ Garnish & Extras

09 - 1 tablespoon extra-virgin olive oil
10 - Fresh basil leaves, for garnish
11 - Lemon wedges, to serve

# Directions:

01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - In a mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, chopped basil, minced garlic, grated Parmesan, and a generous pinch of salt and pepper. Stir until smooth and well blended.
03 - Bring a pot of salted water to a rolling boil. Add the trimmed asparagus spears and blanch for 2 minutes until bright green and crisp-tender. Immediately transfer to an ice water bath to halt cooking. Drain thoroughly and pat dry.
04 - Lay each salmon fillet flat, skin side down. Spread one quarter of the ricotta mixture along one short edge of each fillet. Lay 4 asparagus spears lengthwise on top of the filling. Roll each fillet tightly around the asparagus and ricotta filling, starting from the edge with the filling. Secure the rolls with kitchen twine or toothpicks if needed to hold their shape.
05 - Place the salmon rolls seam side down on the prepared baking sheet. Brush the tops and sides with olive oil and season lightly with salt and pepper.
06 - Bake on the center rack for 18 to 20 minutes, until the salmon is cooked through and flakes easily when tested with a fork.
07 - Remove the rolls from the oven and discard any toothpicks or twine. Transfer to warmed plates, garnish with fresh basil leaves, and serve immediately with lemon wedges alongside.

# Expert Tips:

01 -
  • The ricotta filling stays incredibly moist inside the salmon, so every single bite feels luxurious without needing a sauce.
  • It looks like something from a restaurant menu but honestly the rolling is the hardest part, and even that is forgiving.
02 -
  • If your salmon fillets are unevenly thick, place them between two sheets of plastic wrap and gently pound the thick end with a rolling pin until the whole fillet is uniform, or you will have burnt edges and raw centers.
  • Do not skip the blanching step for the asparagus, because raw asparagus will not cook through inside the salmon roll and you will end up with unpleasantly crunchy spears in the middle of your beautiful dinner.
03 -
  • Wet your hands slightly before spreading the ricotta mixture onto the salmon and the filling will glide on smoothly instead of sticking to your fingers in frustrating clumps.
  • Let the assembled rolls rest in the refrigerator for fifteen minutes before baking and they will hold their shape much better in the oven, giving you a tighter and more photogenic spiral.

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