Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce 

Elevate your seafood repertoire with this elegant yet approachable dish: Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce. Tender salmon fillets are wrapped around a creamy ricotta and basil filling, complemented by crisp asparagus spears. Topped with a velvety, citrusy lemon sauce, this recipe delivers layers of vibrant flavor in every bite—herbaceous, zesty, creamy, and rich. Whether you're planning a sophisticated dinner party, a special family meal, or a nourishing weeknight dinner, this dish is the perfect balance of refined presentation and hearty, wholesome nutrition. The pairing of omega-3-rich salmon with protein-packed ricotta and fresh seasonal asparagus not only satisfies the palate but also delivers plenty of health benefits. Finished with a tangy lemon sauce that ties everything together, these salmon rolls are sure to impress guests and satisfy seafood lovers alike—without requiring restaurant-level culinary skills. 

Ingredients

For the Salmon Rolls:

• 4 boneless, skinless salmon fillets (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)
  
  

Directions

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 fillet 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 fillet. 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.
   
   

Nutritional Information (per serving)

• Calories: 460 kcal
  
  

• Carbohydrates: 6g
  
  

• Protein: 40g
  
  

• Fat: 30g
  
  

• Fiber: 2g
  
  

• Sugar: 2g