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Fresh Asparagus and Lemon Ricotta Stuffed Salmon Rolls

fresh asparagus lemon ricotta stuffed salmon rolls - featured image
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Elegant and easy salmon rolls stuffed with lemon ricotta and fresh asparagus, perfect for a quick, light, and impressive dinner.

Ingredients

Scale
  • 4 skinless, boneless salmon fillets (about 6 oz or 170 g each)
  • 1 bunch fresh asparagus (approx. 8 oz or 225 g), trimmed
  • 1 cup whole milk ricotta (about 250 g)
  • Zest and juice of 1 lemon
  • 1 garlic clove, minced
  • 2 tablespoons fresh parsley, finely chopped
  • Salt and freshly cracked black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • Optional garnish: thin lemon slices or extra parsley

Instructions

  1. Preheat oven to 400°F (200°C). Snap or trim woody ends of asparagus. Blanch asparagus in boiling water for 1-2 minutes until vibrant green and slightly tender. Transfer immediately to ice water, then drain and pat dry.
  2. In a medium bowl, combine ricotta, lemon zest, lemon juice, minced garlic, and chopped parsley. Season with salt and pepper. Mix until creamy and just combined.
  3. Place salmon on a cutting board. Using a sharp knife, slice each fillet horizontally into thin, wide strips about 1/4 inch thick.
  4. Lay each salmon strip flat. Spread about 1 tablespoon of lemon ricotta mixture evenly over each strip, leaving 1/2 inch at the edge free. Place 2-3 asparagus stalks at one end, then roll up salmon around the asparagus and filling. Secure with toothpicks if needed.
  5. Place rolls seam-side down on a parchment-lined baking sheet or oven-safe dish. Drizzle lightly with olive oil and season with salt and pepper.
  6. Bake rolls for 12-15 minutes until salmon is cooked through and flakes easily but remains moist. The asparagus should stay tender-crisp.
  7. Remove toothpicks if used. Garnish with thin lemon slices or extra parsley. Serve immediately.

Notes

Use fresh, high-quality salmon for best flavor. Blanch asparagus to keep it tender but crisp. Slice salmon carefully against the grain to avoid tearing. Watch baking time closely to avoid drying out salmon. Let rolls rest a few minutes after baking for best flavor. Rolls can be assembled ahead and refrigerated before baking but avoid making too far in advance to preserve asparagus texture.

Nutrition

Keywords: salmon rolls, asparagus, lemon ricotta, stuffed salmon, easy dinner, healthy recipe, gluten-free, quick meal

Find it online: https://emacrave.com/fresh-asparagus-and-lemon-ricotta-stuffed-salmon-rolls-easy-recipe-for-perfect-dinner/