Asparagus an Lemon Basil Ricotta Stuffed

 Asparagus an Lemon Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce recipe — elegant, flavorful, and perfect for a dinner that impresses but stays simple.

🐟 Ingredients

For the Salmon Rolls

4 salmon fillets (skinless, about 6 oz each)

8 asparagus spears, trimmed

1 cup ricotta cheese

2 tbsp fresh basil, chopped (or 1 tsp dried)

1 tsp lemon zest

1 tbsp fresh lemon juice

1 garlic clove, minced

Salt & black pepper, to taste

2 tbsp olive oil

For the Lemon Sauce

2 tbsp butter

2 tbsp flour

1 cup chicken or vegetable broth

½ cup heavy cream (or half-and-half)

2 tbsp fresh lemon juice

1 tsp Dijon mustard

Salt & black pepper, to taste

Optional garnish: fresh basil or parsley, lemon slices

🍋 Instructions

1. Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.

2. Prepare the filling:

In a bowl, mix ricotta, basil, lemon zest, lemon juice, garlic, salt, and pepper until smooth.

3. Blanch the asparagus:

Boil or steam asparagus for 2 minutes until just tender-crisp. Drain and set aside.

4. Assemble salmon rolls:

Place each salmon fillet on a flat surface.

Spread 2–3 tbsp of ricotta mixture onto each fillet.

Lay 2 asparagus spears on top.

Roll the salmon fillet around the filling and secure with toothpicks if needed.

5. Bake:

Place salmon rolls seam-side down in the baking dish.

Drizzle with olive oil and season lightly with salt & pepper.

Bake for 18–22 minutes, until salmon is cooked through.

6. Make the lemon sauce:

In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.

Slowly whisk in broth, then cream, stirring until smooth and slightly thickened.

Add lemon juice, Dijon mustard, salt, and pepper. Simmer 2–3 minutes.

7. Serve:

Place salmon rolls on plates, drizzle with warm lemon sauce, and garnish with fresh basil or parsley and lemon slices.

✨ Tip: This pairs beautifully with roasted potatoes, rice pilaf, or a light green salad.