Introduction

These asparagus and lemon basil ricotta stuffed salmon rolls are a fresh and elegant dish perfect for a special dinner or a weekend treat. Tender salmon fillets are filled with a flavorful ricotta mixture, asparagus, and bright lemon zest, then baked to perfection and served with a tangy lemon sauce.

The dish shows three rolls of pinkish-orange salmon, each with a sprinkle of black pepper on top. Inside each roll, a creamy white mixture with green herbs holds together a bunch of dark green asparagus spears sticking out from one end. Small pieces of bright yellow lemon peel and fresh green basil leaves sit on top of the salmon rolls. The rolls are placed on a round white plate with a white marbled background visible around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 (5 ounce) salmon fillets, skins removed
Salt and pepper to taste
1 (12 ounce) container ricotta
1/2 cup parmigiano reggiano (parmesan), grated
2 tablespoons basil, chopped
2 teaspoons lemon zest
1/2 pound asparagus, trimmed
1 tablespoon butter
1/2 cup chicken broth
2 tablespoons lemon juice
2 teaspoons cornstarch

Instructions

Step 1: Preheat the oven to 425°F (220°C). Season the salmon fillets with salt and pepper on both sides. Lay them skin side up on a clean surface.
Step 2: In a bowl, mix the ricotta, grated parmesan, chopped basil, lemon zest, salt, and pepper until well combined. Spread this mixture evenly over each salmon fillet.
Step 3: Place several spears of trimmed asparagus on top of the ricotta mixture on each fillet. Carefully roll each fillet up and place seam side down on a greased baking sheet.
Step 4: Bake in the preheated oven until the salmon is just cooked through, about 15 to 20 minutes.
Step 5: While the salmon bakes, melt the butter in a small saucepan over medium heat. Stir in the chicken broth, lemon juice, and cornstarch mixture. Cook, stirring constantly, until the sauce thickens, about 3 to 5 minutes.
Step 6: Remove the salmon rolls from the oven and serve topped with the warm lemon sauce. Optionally, garnish with extra basil and lemon zest for added freshness.

Tips & Variations

Use fresh, firm salmon fillets for best rolling and texture.
Swap basil for fresh dill or parsley for a different herbal note.
For a creamier filling, add a tablespoon of cream cheese to the ricotta mixture.
Steaming or blanching asparagus lightly before assembling can ensure it cooks evenly inside the roll.

Storage

Store leftover salmon rolls in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out the fish. The lemon sauce can be stored separately and heated before serving.

How to Serve

The dish shows three salmon rolls placed on a white plate with a white marbled texture surface underneath. Each roll has three layers: the base layer is green asparagus stalks, the middle layer is a creamy white cheese mixed with herbs, and the top layer is cooked salmon with a light pink-orange color, sprinkled with black pepper. The rolls are garnished with thin yellow lemon zest strips and a bright green basil leaf on each. The plate also has some basil leaves and lemon zest scattered around, and the dish is lightly covered in a glossy sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salmon rolls in advance?

Yes, you can assemble the rolls and keep them covered in the refrigerator for a few hours before baking, but avoid rolling too early as the filling may cause the salmon to become watery.

What can I use instead of chicken broth in the lemon sauce?

You can substitute vegetable broth or water with a bit of extra lemon juice for a lighter sauce if you prefer a vegetarian option or want less sodium.

Asparagus, Lemon, and Basil Ricotta Stuffed Salmon Rolls Recipe

Print Recipe

★★★★★

4.6 from 96 reviews

Deliciously tender salmon fillets are stuffed with a zesty lemon, basil, and creamy ricotta mixture alongside crisp asparagus spears, then baked to perfection. Finished with a bright and silky lemon sauce, these salmon rolls make a sophisticated yet simple main dish perfect for a healthy weeknight dinner or special occasion.

Author: Dana
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Low Salt

Ingredients

Scale

Salmon Rolls

4 (5 ounce) salmon fillets, skins removed
Salt and pepper to taste
1 (12 ounce) container ricotta cheese
1/2 cup Parmigiano Reggiano (Parmesan), grated
2 tablespoons fresh basil, chopped
2 teaspoons lemon zest
Salt and pepper to taste
1/2 pound asparagus, trimmed

Lemon Sauce

1 tablespoon butter
1/2 cup chicken broth
2 tablespoons lemon juice
2 teaspoons cornstarch

Instructions

Season and prepare salmon: Season the salmon fillets generously with salt and pepper on both sides. Lay them skin side up on a clean surface.
Make ricotta filling: In a bowl, combine the ricotta, grated Parmesan, chopped basil, lemon zest, and a pinch of salt and pepper. Mix thoroughly until well combined.
Assemble salmon rolls: Spread a generous layer of the ricotta mixture onto each salmon fillet. Top each with several asparagus spears, then carefully roll up each fillet, starting from one edge, to form a tight roll. Place the rolls seam side down on a greased baking sheet to keep them sealed during baking.
Bake salmon: Preheat the oven to 425°F (220°C). Bake the salmon rolls for 15-20 minutes, or until the salmon is just cooked through and flakes easily with a fork.
Prepare lemon sauce: While the salmon bakes, melt butter in a small saucepan over medium heat. In a separate bowl, whisk together the chicken broth, lemon juice, and cornstarch until smooth. Add this mixture to the melted butter and cook, stirring frequently, until the sauce thickens, about 3-5 minutes.
Serve: Plate the baked salmon rolls and generously spoon the warm lemon sauce over them. Garnish with additional fresh basil and lemon zest if desired. Serve immediately for best flavor and texture.

Notes

Ensure the salmon fillets are evenly sliced and not too thick for easy rolling.
Use fresh lemon zest and juice to enhance the citrus flavor in the filling and sauce.
This dish pairs well with a light green salad or steamed vegetables.
For a dairy-free option, substitute ricotta and Parmesan with a suitable non-dairy cheese alternative.
Adjust the baking time depending on the thickness of salmon to avoid overcooking.

Keywords: salmon rolls, ricotta stuffed salmon, lemon basil salmon, baked salmon recipe, asparagus salmon rolls