This meal idea is simple: asparagus rolled up in salmon filets smeared with basil-flecked ricotta cheese and then baked. It is much easier to make than it looks, and it is delicious with its light Spring flavors.
Lemon Basil Salmon Rolls
For the Salmon
- 2 salmon filets, skin removed
- A sprinkle of salt and freshly cracked pepper
- ¼ cup ricotta cheese
- 1 Tbsp Parmesan cheese
- 2 tsp basil, minced
- ½ tsp lemon zest
- ¼ lb fresh asparagus spears, trimmed
- A small handful of basil leaves for garnish
For the Lemon Butter
- 2 tbsp unsalted butter
- 2 Tbsp fresh lemon juice
Preheat oven to 425º F. Line a baking sheet with parchment paper to prevent sticking. Season the salmon filets with salt and pepper and set aside.
Mix the ricotta, Parmesan, basil, lemon zest, and a pinch of salt and pepper in a small bowl until smooth.
Spread half of the ricotta mixture over each salmon fillet, then lay 4-5 asparagus spears over the center atop the ricotta. Roll the salmon firmly around the asparagus, placing each roll seam-side down on the parchment.
Bake the salmon for 15-20 minutes or until the salmon is cooked through.
While the salmon is baking, melt the butter in a small saucepan over medium heat. Stir in the lemon juice, allowing the mixture to heat.
When the salmon is ready, spoon the sauce over the top of each salmon roll, then sprinkle with basil.
Serves 2.
This is very nice with some salad on the side!
