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Asparagus and Lemon Basil

Asparagus and Lemon Basil: A Fresh Twist for Gourmet Salmon Rolls

Elevate your dinner with Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls, perfectly balanced and full of flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: Gourmet
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon Rolls
  • 4 fillets Salmon Fillets Tender and rich in omega-3s.
  • 12 spears Asparagus Spears Blanched for optimal tenderness.
  • 1 cup Ricotta Cheese Creamy filling base.
  • 1/4 cup Fresh Basil Fragrant herb complementing salmon.
  • 2 tablespoons Lemon Zest Enhances flavor with citrus oils.
  • 2 tablespoons Lemon Juice Provides acidity to balance flavors.
  • 1 teaspoon Garlic Powder Adds depth and aroma.
  • 1 teaspoon Onion Powder Delivers subtle sweetness.
  • 1 tablespoon Olive Oil For searing salmon.
  • to taste Salt and Pepper Enhances overall flavors.
  • 1/4 cup Parmesan Cheese Adds nutty complexity to the filling.
For the Lemon Sauce
  • 1 cup Heavy Cream Rich base for the sauce.
  • 1/2 cup Chicken Broth Adds depth to the sauce.
  • 1 tablespoon Dijon Mustard Introduces tanginess.
  • 2 tablespoons Butter Enriches the sauce.
  • 2 tablespoons Chopped Parsley For garnishing.

Equipment

  • Oven
  • skillet
  • medium bowl
  • Saucepan
  • Pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and position the oven rack in the center.
  2. In a medium bowl, mix together the ricotta cheese, fresh basil, lemon zest, lemon juice, garlic powder, onion powder, and a pinch of salt and pepper until creamy.
  3. Blanch the asparagus in boiling salted water for 1-2 minutes, then transfer to an ice-water bath.
  4. Season the salmon fillets with salt and pepper on both sides.
  5. Spread a layer of ricotta mixture over each salmon fillet, place an asparagus spear at one end, roll tightly, and secure with toothpicks.
  6. Sear the salmon rolls seam-side down in olive oil over medium heat for 2-3 minutes until golden.
  7. Transfer the rolls to the preheated oven and bake for 10-12 minutes until cooked through.
  8. In a saucepan, combine cream, chicken broth, butter, Dijon mustard, lemon juice, and salt; simmer for 5-7 minutes until thickened.
  9. Serve the salmon rolls drizzled with lemon sauce and a sprinkle of chopped parsley.

Nutrition

Serving: 1rollCalories: 350kcalCarbohydrates: 10gProtein: 34gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 400mgPotassium: 700mgFiber: 2gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze assembled rolls for up to 3 months.

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