Asparagus Lemon Ricotta Stuffed Salmon Rolls sound fancy, but they are really just fresh salmon filled with creamy ricotta and bright lemon flavor.
The rolls bake up tender and look beautiful on the plate.
I like to make this when we want something a little special, like a small dinner with friends or a quiet anniversary meal at home.
It feels impressive, but once you walk through it step by step, it is very doable even in a small Raleigh kitchen.
Why You’ll Love This Asparagus Lemon Ricotta Stuffed Salmon Rolls Recipe?
- Feels restaurant worthy but made at home.
- Fresh flavors that are light and not heavy.
- Great for special occasions or holidays.
- Can be prepped ahead before guests arrive.
- Beautiful presentation without extra work.
- High in protein and very satisfying.
What Kind of Salmon Should I Use?
I like to use wild caught salmon for this recipe. It has a firmer texture, which makes it easier to roll without falling apart.
Look for skinless fillets that are about 1 inch thick. That thickness really helps the rolls hold their shape.
If you only have thinner fillets, you can still make this work. Just roll gently and be careful not to overfill them.
Options for Substitutes
- Part skim ricotta can be used, but whole milk ricotta is creamier.
- Spinach can replace asparagus if needed.
- Fresh dill can be used instead of basil for a different flavor.
- Vegetable broth can replace chicken broth in the sauce.
- If you do not have Dijon mustard, a small squeeze of regular mustard will work.
Watch Out for These Mistakes While Cooking
- Do not skip drying the asparagus well after blanching. Extra moisture can make the rolls soggy.
- Leave a small border around the ricotta filling. This helps prevent it from spilling out while rolling.
- Do not move the salmon too soon when searing. Let it form a golden crust before turning.
- Use a thermometer if possible. Salmon is done at 145°F and should look opaque, not raw in the center.
What to Serve With Asparagus Lemon Ricotta Stuffed Salmon Rolls?
This dish pairs nicely with:
- Steamed rice
- Creamy mashed potatoes
- Roasted baby potatoes
- A simple green salad
- Crusty bread to soak up the lemon sauce
Keep the sides simple so the salmon stays the star.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in the oven at a low temperature until warmed through. You can also microwave in short intervals, but be careful not to overcook.
- I do not recommend freezing this dish because the ricotta filling and sauce can change texture.
How To Make Asparagus Lemon Ricotta Stuffed Salmon Rolls?
Ingredients
- 4 salmon fillets, skinless (about 6 oz each, 1-inch thick)
- 20 medium fresh asparagus spears, trimmed (about 1 lb)
- 1 cup ricotta cheese
- 1/2 cup fresh basil, chopped
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
For Lemon Sauce:
- 1/4 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons butter
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- Pinch of salt
- 1 tablespoon fresh parsley, chopped
Instructions
Step 1:
Take the salmon out of the refrigerator about 15 minutes before you begin so it cooks evenly.
Step 2:
Preheat your oven to 375°F. In a bowl, mix together the ricotta cheese, chopped basil, lemon zest, lemon juice, garlic powder, onion powder, Parmesan cheese, and a pinch of salt and pepper. Stir until smooth and creamy. If it feels too soft, chill it in the fridge for about 10 minutes.
Step 3:
Bring a small pot of water to a boil. Add the asparagus and cook for 1 to 2 minutes, just until bright green and slightly tender. Transfer immediately to ice water to stop the cooking. Pat completely dry with paper towels.
Step 4:
Lay the salmon fillets flat and season both sides with salt and pepper. Spread an even layer of the ricotta mixture over each fillet, leaving about a 1/2 inch border around the edges. Place 4 to 5 asparagus spears at one end and gently roll the salmon around the filling. Secure each roll with 2 to 3 toothpicks.
Step 5:
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, place the salmon rolls seam side down. Sear for about 2 minutes per side until golden brown.
Step 6:
Transfer the skillet to the oven and bake for 10 to 12 minutes. The salmon should reach 145°F in the thickest part and look opaque throughout.
Step 7:
While the salmon bakes, prepare the sauce. In a small saucepan over medium heat, combine the heavy cream, chicken broth, butter, Dijon mustard, lemon juice, and a pinch of salt. Bring to a gentle simmer and whisk until the sauce thickens enough to coat the back of a spoon, about 4 to 5 minutes. If it gets too thick, add a splash of broth.
Step 8:
Remove the salmon from the oven and let it rest for 2 minutes. Carefully remove the toothpicks. Place on serving plates, spoon warm lemon sauce over the top, and garnish with fresh parsley.
Asparagus Lemon Ricotta Stuffed Salmon Rolls Recipe
Ingredients
Method
- Take the salmon out of the refrigerator about 15 minutes before you begin so it cooks evenly.
- Preheat your oven to 375°F. In a bowl, mix together the ricotta cheese, chopped basil, lemon zest, lemon juice, garlic powder, onion powder, Parmesan cheese, and a pinch of salt and pepper. Stir until smooth and creamy. If it feels too soft, chill it in the fridge for about 10 minutes.
- Bring a small pot of water to a boil. Add the asparagus and cook for 1 to 2 minutes, just until bright green and slightly tender. Transfer immediately to ice water to stop the cooking. Pat completely dry with paper towels.
- Lay the salmon fillets flat and season both sides with salt and pepper. Spread an even layer of the ricotta mixture over each fillet, leaving about a 1/2 inch border around the edges. Place 4 to 5 asparagus spears at one end and gently roll the salmon around the filling. Secure each roll with 2 to 3 toothpicks.
- Heat the olive oil in a large oven safe skillet over medium high heat. Once hot, place the salmon rolls seam side down. Sear for about 2 minutes per side until golden brown.
- Transfer the skillet to the oven and bake for 10 to 12 minutes. The salmon should reach 145°F in the thickest part and look opaque throughout.
- While the salmon bakes, prepare the sauce. In a small saucepan over medium heat, combine the heavy cream, chicken broth, butter, Dijon mustard, lemon juice, and a pinch of salt. Bring to a gentle simmer and whisk until the sauce thickens enough to coat the back of a spoon, about 4 to 5 minutes. If it gets too thick, add a splash of broth.
- Remove the salmon from the oven and let it rest for 2 minutes. Carefully remove the toothpicks. Place on serving plates, spoon warm lemon sauce over the top, and garnish with fresh parsley.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Carbohydrates | 6 gm |
| Fat | 30 gm |
| Protein | 38 gm |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I’m Emma Parker, the writer and founder behind Emma’s Home Guide. This blog was created to share practical ideas, honest experiences, and helpful guidance for everyday living. My goal is to make home life feel easier, warmer, and more enjoyable, without pressure or perfection.
