Ingredients

4 salmon fillets, skinless

1 bunch of fresh asparagus, trimmed (about 16-20 spears)

1 cup ricotta cheese

1/2 cup fresh basil, chopped

1 tablespoon lemon zest

1 tablespoon lemon juice

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 tablespoon olive oil (for cooking)

Salt and pepper to taste

1/4 cup grated Parmesan cheese

1/4 cup heavy cream (for sauce)

1/2 cup chicken broth (for sauce)

2 tablespoons butter (for sauce)

2 teaspoons Dijon mustard (for sauce)

1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat your oven to 375°F (190°C).

Step 2: In a bowl, mix together the ricotta cheese, chopped basil, lemon zest, lemon juice, garlic powder, onion powder, salt, and pepper until smooth and well combined. Set aside.

Step 3: Bring a small pot of water to a boil and blanch the asparagus for 1-2 minutes until bright green and tender but still crisp. Drain and transfer to ice water to stop cooking. Pat dry once cooled.

Step 4: Lay the salmon fillets flat on a clean surface and season both sides with salt and pepper.

Step 5: Spread an even layer of the ricotta mixture over each fillet, leaving a small border around the edges. Place 4-5 asparagus spears at one end and gently roll the salmon around the filling. Secure with toothpicks.

Step 6: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the salmon rolls for 2-3 minutes per side until golden brown.

Step 7: Transfer the skillet to the oven and bake for 10-12 minutes until the salmon is cooked through and flakes easily with a fork.

Step 8: Meanwhile, prepare the lemon sauce by combining heavy cream, chicken broth, butter, Dijon mustard, lemon juice, and a pinch of salt in a small saucepan over medium heat. Simmer while stirring until slightly thickened, about 4-5 minutes. Adjust seasoning as needed.

Step 9: Remove salmon rolls from the oven, discard toothpicks, and place on serving plates.

Step 10: Drizzle lemon sauce over the salmon rolls and garnish with fresh parsley before serving.

Tips & Variations

Use baby asparagus for easier rolling and a more delicate texture.

For a vegetarian version, substitute salmon with large portobello mushrooms or zucchini slices.

Add a pinch of red pepper flakes to the ricotta mixture for a subtle heat.

Swap chicken broth with vegetable broth to keep it pescatarian-friendly.

FAQs

Can I prepare this recipe ahead of time?

You can assemble the salmon rolls a few hours ahead and keep them covered in the refrigerator before cooking. For best freshness, cook and serve the same day.

What can I serve alongside these salmon rolls?

These rolls pair well with a simple green salad, steamed rice, or roasted potatoes for a complete, balanced meal.