Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce

Total Time: 50 minutes
Yield: 4 servings

These salmon rolls are fresh, bright, and elegant—perfect for a spring dinner or a light yet satisfying weeknight meal. Salmon filets are filled with a creamy ricotta mixture flavored with lemon and basil, wrapped around tender asparagus spears, then seared and baked until golden. Finished with a simple, zesty lemon sauce and fresh herbs, this dish feels restaurant-worthy but is easy enough for home cooks of all levels.

Ingredients

Scale: 1x

For the Salmon Rolls

• 4 boneless, skinless salmon filets (approx. 150g each), sliced lengthwise if thick
• 12 asparagus spears, trimmed
• Salt and black pepper to taste
• 1 tablespoon olive oil

Ricotta Filling

• ¾ cup ricotta cheese (drain excess liquid if watery)
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh basil
• 1 clove garlic, minced
• 2 tablespoons grated parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Lemon Sauce

• 1 tablespoon olive oil or butter
• 2 cloves garlic, minced
• 1 tablespoon flour
• 1 cup vegetable or fish stock
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• Salt and black pepper to taste
• 2 tablespoons cream or milk (optional for a richer sauce)
• Chopped fresh parsley or dill (for garnish)

Instructions

1. Prepare the Ricotta Filling
In a bowl, combine ricotta cheese, lemon zest, lemon juice, chopped basil, garlic, parmesan, salt, and pepper. Mix until creamy and smooth. Taste and adjust seasoning if needed. Set aside.

2. Blanch the Asparagus
Bring a pot of salted water to a boil. Add asparagus and blanch for 2 minutes until bright green and slightly tender. Transfer to an ice bath or run under cold water to stop cooking. Pat dry.

3. Prepare the Salmon
Lay each salmon filet flat on a cutting board. If thick, gently butterfly and flatten with a meat mallet or rolling pin to create an even thickness. Season both sides lightly with salt and pepper.

4. Fill and Roll the Salmon
Spread a spoonful of the ricotta filling along the center of each filet. Place 2–3 asparagus spears on top of the filling. Gently roll the salmon from one end to the other, securing with a toothpick or kitchen twine if needed. Brush lightly with olive oil.

5. Sear and Bake (Preferred Method)
Preheat oven to 375°F (190°C). Heat a skillet over medium-high heat with olive oil. Sear salmon rolls for 2–3 minutes seam-side down until golden. Transfer to a baking dish and finish in the oven for 12–15 minutes, or until salmon is cooked through (internal temp 135–140°F).

6. Prepare the Lemon Sauce
In a small saucepan, heat olive oil or butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in flour to create a roux and cook for 1 minute. Slowly whisk in stock and bring to a gentle simmer. Add lemon juice, zest, salt, pepper, and cream (if using). Simmer for 3–4 minutes until slightly thickened. Adjust seasoning to taste.

7. Plate and Garnish
Remove toothpicks/twine from the salmon rolls. Spoon lemon sauce over each roll and sprinkle with fresh parsley or dill. Serve hot with your favorite sides.

Nutrition

Serving Size: 1–2 salmon rolls with sauce
Calories: 460
Sugar: 2g
Fat: 30g
Carbohydrates: 6g
Fiber: 2g
Protein: 40g

Notes

• For easier rolling, use thinner salmon fillets or butterfly thicker ones evenly.
• Be sure to drain the ricotta well to avoid excess moisture in the filling.
• The sauce can be made in advance and gently reheated when ready to serve.
• This dish pairs beautifully with roasted potatoes, couscous, or a light green salad.

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