Lemon Basil Salmon Rolls with Creamy Cheese and Asparagus (Print version)

Tender salmon rolls filled with lemon basil cheese and baked over asparagus for a fresh, low-carb dinner.

# Ingredients:

For the asparagus base

01 - 1 bunch asparagus, woody ends trimmed
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon kosher salt
04 - 1/4 teaspoon black pepper

For the salmon rolls

05 - 4 skinless salmon fillets, about 5 oz (140 g) each, sliced thin for rolling
06 - 4 oz (115 g) cream cheese, softened
07 - 1 tablespoon finely chopped fresh basil, plus more for garnish
08 - 1 teaspoon finely grated lemon zest
09 - 1 tablespoon fresh lemon juice, plus lemon wedges for serving
10 - 1 small garlic clove, finely minced
11 - 1/4 teaspoon kosher salt
12 - 1/4 teaspoon black pepper
13 - 1 teaspoon olive oil, for drizzling

# Instructions:

01 - Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
02 - Place the trimmed asparagus on the pan. Toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, then spread in an even layer.
03 - In a small bowl, mix the softened cream cheese, basil, lemon zest, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper until smooth.
04 - Pat the salmon dry. Spread a thin layer of the filling over each fillet, leaving a small border, then roll gently and place seam-side down on the asparagus.
05 - Drizzle the rolls with lemon juice and 1 teaspoon olive oil. Bake for 16-20 minutes, until the salmon is opaque and flakes easily or reaches 145°F at the thickest part.
06 - Let the pan rest for 3-5 minutes. Garnish with extra basil and serve with lemon wedges.

# Good to know:

01 - For easier rolling, use thin center-cut salmon pieces with the skin removed.
02 - If the filling is too firm to spread, let the cream cheese soften a little longer.
03 - Best served warm the day it is baked.

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