Description
A delicious and healthy recipe for Lemon Basil Ricotta Stuffed Salmon Rolls, perfect for a special dinner.
Ingredients
Scale
- 2 large salmon fillets (about 1 pound total)
- 1 cup ricotta cheese
- 1/4 cup fresh basil, chopped
- 1 lemon, zested and juiced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon balsamic glaze (optional, for drizzling)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper.
- In a mixing bowl, combine the ricotta cheese, chopped basil, lemon zest, lemon juice, garlic powder, salt, and black pepper. Mix until well combined.
- Place the salmon fillets skin-side down on a cutting board. Carefully slice each fillet horizontally to create a pocket for the filling, being careful not to cut all the way through.
- Spoon the ricotta mixture into each salmon pocket, dividing it evenly between the two fillets. Press gently to secure the filling.
- Place the stuffed salmon in the prepared baking dish. Drizzle with olive oil and sprinkle with grated Parmesan cheese.
- Scatter the halved cherry tomatoes around the salmon in the baking dish.
- Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
- If desired, drizzle with balsamic glaze before serving.
Notes
- For added flavor, consider marinating the salmon in lemon juice and olive oil for 30 minutes before stuffing.
- Substitute the ricotta with cream cheese for a richer filling, or add spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed salmon roll
- Calories: 480
- Sugar: 2g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 100mg