Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce

Elevate your weeknight dinner game or impress guests at your next gathering with these vibrant Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls. With creamy ricotta, aromatic basil, bright citrus, and tender asparagus all wrapped in flaky salmon and finished with a zesty lemon butter sauce, this dish delivers elegance and indulgence without the fuss.

Whether you’re a home chef looking to try something new, planning a romantic dinner, or simply craving a fresh take on salmon, this recipe is a surefire way to make your meal feel special. It’s low-carb, protein-packed, gluten-free, and bursting with flavor—perfect for those who value health and gourmet appeal.

Let’s dive into why this dish belongs in your kitchen, and how to make it effortlessly.

Why You’ll Love These Stuffed Salmon Rolls

These salmon rolls are:

• Packed with protein and flavor: Salmon is rich in Omega-3s and pairs beautifully with lemon and herbs.

• Simple but show-stopping: The presentation is elegant, but the steps are easy and beginner-friendly.

• Versatile: Great for low-carb diets, dinner parties, or even as a holiday entrée.

• Fast to prep: Done in under an hour with most of the time spent baking or simmering sauce.

Whether you’re serving these with roasted vegetables or a chilled white wine, you’re in for a real treat.

Ingredients

For the Salmon Rolls:

• 4 salmon fillets (about 6 oz each), skinless

• 8 asparagus spears, trimmed

• 1 cup ricotta cheese

• Zest of 1 lemon

• 2 tablespoons fresh basil, finely chopped

• Salt and pepper, to taste

• 1 tablespoon olive oil

For the Lemon Sauce:

• 2 tablespoons unsalted butter

• 1 garlic clove, minced

• Juice of 1 lemon (about 3 tablespoons)

• 1/3 cup chicken or vegetable broth

• 1 teaspoon cornstarch mixed with 1 teaspoon water (optional, for thickening)

• Salt and pepper, to taste

• Optional: 1 tablespoon capers, chopped parsley for garnish

Kitchen Equipment Needed

To bring this recipe to life, you’ll need:

• Sharp chef’s knife

• Cutting board

• Mixing bowl

• Small saucepan

• Large skillet

• Baking dish

• Tongs

• Toothpicks or kitchen twine

• Zester or microplane

• Meat mallet (or rolling pin for flattening salmon)

Step-by-Step Instructions

Step 1: Make the Ricotta Filling

In a medium bowl, combine:

• Ricotta cheese

• Fresh basil

• Lemon zest

• Salt and pepper

Mix until creamy and smooth. Chill in the refrigerator while preparing the asparagus and salmon to allow the flavors to meld.

Step 2: Blanch the Asparagus

Bring a pot of salted water to a boil. Add trimmed asparagus and blanch for 2–3 minutes until vibrant green and slightly tender. Immediately transfer to an ice bath to stop the cooking process. Drain and pat dry.

Step 3: Prep and Roll the Salmon

Preheat oven to 375°F (190°C). Place salmon fillets flat on a cutting board and gently pound to an even thickness (about ½ inch).

Spread 2–3 tablespoons of the ricotta filling over each fillet. Place two blanched asparagus spears at one end and tightly roll up the fillet. Secure with toothpicks or kitchen twine. Repeat for all fillets.

Step 4: Sear and Bake

Heat olive oil in a skillet over medium-high heat. Sear each roll for 2–3 minutes per side until golden brown.

Transfer seared rolls to a baking dish and bake for 12–15 minutes or until the salmon is cooked through and flakes easily with a fork.

Step 5: Make the Lemon Sauce

While salmon is baking, melt butter and olive oil in a saucepan. Add minced garlic and sauté for 1 minute until fragrant. Pour in lemon juice, broth, and zest.

Simmer for 5–7 minutes. For a thicker sauce, add the cornstarch slurry and stir until the sauce gently thickens. Add salt, pepper, and optional capers. Finish with fresh chopped parsley.

Step 6: Serve and Enjoy

Remove salmon rolls from the oven and discard toothpicks or twine. Plate each roll and spoon lemon sauce generously over the top. Garnish with lemon zest and parsley.

Serve immediately with:

• Steamed seasonal vegetables

• Cauliflower rice

• Garlic mashed potatoes

• Or a light arugula salad

Tips and Variations

• Make It Dairy-Free: Substitute the ricotta with a dairy-free cashew-based spread or almond ricotta.

• Add More Flavor: Mix sun-dried tomatoes or roasted red peppers into the ricotta for a Mediterranean twist.

• Try Different Herbs: Swap basil for dill, tarragon, or chives for a fresh take.

• Go Extra Savory: Add grated Parmesan or Pecorino Romano to the ricotta mix.

• Add Heat: Sprinkle in some crushed red pepper flakes or a bit of Dijon mustard into the lemon sauce.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat:

• Place salmon rolls in a baking dish

• Cover with foil

• Warm in a 325°F (160°C) oven for 10–12 minutes

Avoid microwaving if possible, as it may dry out the fish.

Freezing? Not recommended due to the ricotta and asparagus texture after thawing.

Suggested Pairings

Wine:

• White wine: A crisp Sauvignon Blanc, Pinot Grigio, or Chardonnay with citrus notes.

• Rosé: A dry Provence-style rosé works beautifully.

Sides:

• Lemon roasted potatoes

• Wild rice pilaf

• Steamed green beans with almonds

Appetizers:

• Prosciutto-wrapped melon

• A citrusy arugula salad with shaved fennel

Frequently Asked Questions (FAQ)

Can I use frozen salmon fillets?

Yes, but thaw them completely and pat dry before rolling. This ensures proper searing and baking.

What’s a good substitute for ricotta?

Cottage cheese (drained), mascarpone, or goat cheese can work. Adjust seasoning to taste.

Can I make this ahead of time?

Yes! You can prep the rolls a day ahead, cover, and refrigerate. Just sear and bake when ready to serve.

Can I use other fish besides salmon?

Absolutely. Try trout or arctic char. Just ensure the fillet is skinless and firm enough to roll.

What if I don’t have a meat mallet?

Use the flat side of a rolling pin or even a heavy skillet to gently flatten the fillets.

Final Thoughts

This Asparagus and Lemon Basil Ricotta Stuffed Salmon Roll with Lemon Sauce is one of those rare dishes that hits every note: creamy, zesty, savory, and fresh. It’s simple enough for a weeknight yet impressive enough for a dinner party. Even better, it’s customizable to suit dietary preferences and seasonal ingredients.

If you’re looking for a new way to enjoy salmon that’s elegant yet achievable, this recipe is a must-try.