Lemon Basil Salmon Rolls

Lemon Basil Salmon Rolls pack a double punch as a dinner party star and a cozy weeknight special. I wanted a showstopper that felt light but satisfying, and ended up creating this lively twist. Flaky salmon wraps around a lemony herbed filling, with asparagus soaking up all those beautiful flavors underneath. There is nothing fussy about the prep but the final plate always makes me feel like a pro.

I first prepped these when my in-laws made a surprise visit. Not only did it wow them but they asked for the recipe before dessert was even served

Ingredients

• Salmon fillets: Look for fillets that are bright in color with a fresh scent and slice thin for easy rolling
• Ricotta or cream cheese: Both work well but I love whole milk ricotta for extra creaminess
• Fresh basil: Choose fragrant vibrant leaves for real flavor boost
• Asparagus: Aim for medium spears check that tips are firm and stalks snap
• Garlic: Freshly minced delivers the best aroma
• Lemon: Opt for unwaxed if possible and zest right before using
• Olive oil or butter: Cold-pressed olive oil keeps it fresh but use melted butter for richness
• Salt and pepper: Season both the fish and filling with flaky sea salt and cracked black pepper for depth

Instructions

Preheat and Prepare Asparagus:

Start by heating your oven to 190C Arrange trimmed asparagus in a single layer on a lined baking tray Drizzle over olive oil and sprinkle with a generous pinch of salt and pepper Toss to coat and spread evenly so they roast rather than steam

Mix Herbed Cheese Filling:

In a medium bowl combine ricotta or the cheese of your choice with finely chopped basil lemon zest minced garlic salt and pepper Mix until everything is thoroughly blended and creamy I use a fork for this step so it stays fluffy

Fill and Roll Salmon:

Lay each salmon fillet flat on your work surface Spread a generous spoonful of the cheese filling across the center Gently roll each fillet up without squeezing so the filling stays tucked inside Seam side should face down

Assemble on Baking Sheet:

Place each rolled salmon directly atop the bed of asparagus Drizzle with fresh lemon juice and another tiny splash of olive oil This helps the salmon brown nicely and the veggies underneath stay succulent

Bake to Perfection:

Slide your tray into the oven and bake for about 18 to 20 minutes Salmon should turn opaque and tender and the cheese just begins to bubble over Baking too long makes the fish dry so keep a close eye

Finish and Serve:

Shower everything with more fresh basil and a few squeezes of lemon right out of the oven Serve with lemon wedges so everyone can add an extra pop

Fresh basil always reminds me of my childhood kitchen garden The smell would hit me even before I reached the back door Making these with my youngest always sparks that same joy when she sprinkles the leaves at the end

Storage Tips

Keep any leftovers in a sealed container in the refrigerator The fish and asparagus keep their flavor for up to two days If you wish to reheat use a gentle oven rather than a microwave to help the salmon stay tender

Ingredient Substitutions

If basil is unavailable swap in fresh dill or cilantro For a dairyfree twist try whipped tofu blended with lemon and a splash of olive oil Smoked salmon can work in a pinch but will not need baking

Serving Suggestions

Pair with a simple arugula salad heaped with radishes or serve alongside couscous for a more filling meal These rolls shine as part of a spring brunch board or stand tall as a special dinner centerpiece

Cultural Context

Stuffed and rolled fish is traditional in Mediterranean kitchens The balance of herbs cheese and citrus captures the spirit of coastal springtime feasts with a touch of Italian flair If you have lemon basil from the farmers market do not hesitate to use it here

Seasonal Adaptations

In spring swap asparagus for pencil-thin green beans In winter roast on a bed of thinly sliced fennel bulb and carrots Summer months try slivered zucchini to soak up the juices

Success Stories

A friend brought a tray of these to our potluck last June and everyone hovered for seconds She swapped ricotta for herbed goat cheese and it worked beautifully

Freezer Meal Conversion

You can prep the salmon rolls a day ahead layered between parchment in a dish and cover well Freeze before baking then thaw overnight in the fridge and bake as directed for a make-ahead marvel

Making this for the first time is always a pleasure but every repeat feels like a new celebration especially when basil is fresh and the salmon just melts on your fork

Common Recipe Questions

→ Can I substitute the cream cheese with another cheese?

Yes, ricotta works very well as a substitute, lending a light, creamy texture to the filling.

→ How do I keep the salmon rolls from unraveling while baking?

Arrange the rolls seam-side down on the baking sheet to help them stay intact during cooking.

→ What can I use instead of asparagus?

Green beans, broccolini, or thin zucchini strips can provide a similar crisp-tender texture.

→ Is it possible to prepare this dish ahead of time?

You can assemble the rolls ahead and refrigerate until ready to bake for convenient prep.

→ How do I know when the salmon is cooked through?

The salmon will appear opaque and flake easily with a fork after baking 18–20 minutes at 190°C.