Description
Elegant Mediterranean-inspired lemon basil salmon rolls combine zesty citrus and fresh herbs in a light, delightful appetizer. Delicate salmon embraces bright flavors, offering a perfect balance of freshness and richness you’ll savor with each delectable bite.
Ingredients
Scale
Main Protein:
- 4 salmon fillets (approximately 5 ounces or 140 grams each), skin removed
Cheese and Herbs:
- 1.5 cups (360 milliliters) ricotta cheese
- 0.5 cup (120 milliliters) finely grated Parmesan cheese
- 2 tablespoons fresh basil, finely chopped
Vegetables and Seasonings:
- 0.5 pound (225 grams) fresh asparagus spears, ends trimmed
- 2 teaspoons finely grated lemon zest
- 1 pinch salt
- 1 pinch freshly cracked black pepper
Lemon Sauce Ingredients:
- 1 tablespoon unsalted butter
- 0.5 cup (120 milliliters) chicken broth
- 2 tablespoons fresh lemon juice
- 2 teaspoons cornstarch
- 2 teaspoons water
Instructions
- Prepare the oven at 425F (220C) and lightly coat a baking sheet with cooking spray to ensure easy release.
- Arrange salmon fillets on a clean work surface and season both sides with salt and pepper for enhanced flavor.
- Create a creamy filling by blending ricotta, Parmesan, chopped basil, and lemon zest in a mixing bowl, seasoning with a subtle pinch of salt and pepper.
- Carefully spread the herbed ricotta mixture across each salmon fillet, ensuring an even coating.
- Position asparagus spears precisely in the center of each prepared fillet.
- Gently roll the salmon tightly around the asparagus, positioning the seam downward on the prepared baking sheet.
- Roast the salmon rolls in the preheated oven for 15-20 minutes until the fish becomes opaque and easily flakes with gentle pressure.
- Meanwhile, craft the lemon sauce by melting butter in a small saucepan over medium heat.
- Incorporate chicken broth and fresh lemon juice into the melted butter, allowing the mixture to warm thoroughly.
- Introduce cornstarch slurry to the sauce, stirring continuously until it reaches a luxurious, smooth consistency, approximately 3-5 minutes.
- Transfer the perfectly cooked salmon rolls to a serving platter.
- Drizzle the warm, velvety lemon sauce generously over each roll.
- Elevate the presentation by garnishing with delicate fresh basil leaves or a sprinkle of bright lemon zest.
Notes
- Choose wild-caught salmon for richer flavor and better nutritional profile compared to farm-raised options.
- Pat salmon fillets completely dry before seasoning to ensure crispy exterior and better herb adherence.
- Select thin to medium-sized asparagus spears for easier rolling and more delicate texture.
- Create cornstarch slurry by mixing equal parts cold water and cornstarch to prevent lumpy sauce.
- Low-carb dieters can replace asparagus with zucchini strips for variation.
- For dairy-free version, substitute ricotta with cashew cream or silken tofu mixed with nutritional yeast.
- Use fresh basil leaves for maximum aromatic intensity and bright green color.
- Invest in kitchen twine or toothpicks to secure salmon rolls during baking if they unravel.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 283 kcal
- Sugar: 1 g
- Sodium: 270 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 75 mg