Asparagus Lemon Ricotta Salmon Rolls (Print Version)
# Ingredients:
→ For the Salmon Rolls
01 -
4 boneless, skinless salmon filets (approximately 150g each), sliced lengthwise if thick
02 -
12 asparagus spears, trimmed
03 -
Salt and black pepper to taste
04 -
1 tablespoon olive oil
→ Ricotta Filling
05 -
¾ cup ricotta cheese (drain excess liquid if watery)
06 -
1 tablespoon lemon zest
07 -
1 tablespoon fresh lemon juice
08 -
2 tablespoons chopped fresh basil
09 -
1 clove garlic, minced
10 -
2 tablespoons grated parmesan cheese
11 -
½ teaspoon salt
12 -
¼ teaspoon black pepper
→ For the Lemon Sauce
13 -
1 tablespoon olive oil or butter
14 -
2 cloves garlic, minced
15 -
1 tablespoon flour
16 -
1 cup vegetable or fish stock
17 -
2 tablespoons fresh lemon juice
18 -
1 teaspoon lemon zest
19 -
Salt and black pepper to taste
20 -
2 tablespoons cream or milk (optional for a richer sauce)
21 -
Chopped fresh parsley or dill (for garnish)
# Instructions:
01 -
In a bowl, combine ricotta cheese, lemon zest, lemon juice, chopped basil, garlic, parmesan, salt, and pepper. Mix until creamy and smooth. Taste and adjust seasoning if needed. Set aside.
02 -
Bring a pot of salted water to a boil. Add asparagus and blanch for 2 minutes until bright green and slightly tender. Transfer to an ice bath or run under cold water to stop cooking. Pat dry.
03 -
Lay each salmon filet flat on a cutting board. If thick, gently butterfly and flatten with a meat mallet or rolling pin to create an even thickness. Season both sides lightly with salt and pepper.
04 -
Spread a spoonful of the ricotta filling along the center of each filet. Place 2–3 asparagus spears on top of the filling. Gently roll the salmon from one end to the other, securing with a toothpick or kitchen twine if needed. Brush lightly with olive oil.
05 -
Preheat oven to 190°C. Heat a skillet over medium-high heat with olive oil. Sear salmon rolls for 2–3 minutes seam-side down until golden. Transfer to a baking dish and finish in the oven for 12–15 minutes, or until salmon is cooked through (internal temperature 57-60°C).
06 -
In a small saucepan, heat olive oil or butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in flour to create a roux and cook for 1 minute. Slowly whisk in stock and bring to a gentle simmer. Add lemon juice, zest, salt, pepper, and cream (if using). Simmer for 3–4 minutes until slightly thickened. Adjust seasoning to taste.
07 -
Remove toothpicks or twine from the salmon rolls. Spoon lemon sauce over each roll and sprinkle with fresh parsley or dill. Serve hot with your favorite sides.
# Notes:
01 -
For best results, ensure the ricotta is well-drained to prevent excess moisture in the filling.