I can’t wait to share one of my all-time favorite seafood creations with you—Asparagus & Lemon Basil Ricotta Stuffed Salmon Rolls. This dish brings together tender, buttery salmon fillets that cradle a bright and herby ricotta filling, swirled with zesty lemon and fresh basil. Every bite offers a delightful dance of textures: the creamy richness of ricotta, the crisp snap of blanched asparagus, and the delicate, flaky salmon that bakes to perfection in just 20 minutes. Whether you’re craving a vibrant weeknight dinner or hosting friends for an elegant gathering, these salmon rolls are guaranteed to earn rave reviews. I remember the first time I made them for my family; the kitchen filled with laughter as everyone marveled at the beautiful presentation and the explosion of tangy, savory flavors.
What I love most is how this recipe hits the sweet spot between gourmet and approachable. With just 25 minutes of prep and minimal fuss, you can transform ordinary ingredients into something truly special. The lemon basil ricotta mixture is where the magic happens—bright lemon juice and zest invigorate the creamy cheese, while fresh basil adds a fragrant, garden-fresh note. Then you tuck in crisp asparagus spears and roll everything up, securing each fillet to lock in all those incredible flavors. And because salmon is naturally rich in omega-3s and protein, this recipe isn’t just delicious—it’s nourishing, clocking in at about 520 calories per serving. Trust me, once you give these asparagus and lemon basil ricotta stuffed salmon rolls a try, they’ll become your new go-to for both cozy family suppers and that special dinner party you’ve been planning.
KEY INGREDIENTS IN ASPARAGUS & LEMON BASIL RICOTTA STUFFED SALMON ROLLS
Every exceptional dish begins with quality ingredients that work in harmony. In this recipe, we lean on vibrant produce, creamy cheese, and succulent salmon to create a symphony of flavors. Here’s a closer look at the stars of the show:
- Salmon Fillets
Rich and buttery, fresh salmon fillets are the canvas for our flavorful filling. Skinless and perfectly portioned, they bake to a flaky tenderness that pairs beautifully with tangy ricotta and crisp asparagus.
- Ricotta Cheese
Light and creamy, ricotta provides the smooth base for our filling. It carries the lemon and basil flavors while offering a luscious contrast to the salmon’s texture.
- Asparagus
Bright green and snappy, asparagus spears bring a satisfying crunch and vibrant color. Blanching them briefly ensures they stay tender-crisp and maintain their fresh flavor.
- Lemon Juice
Freshly squeezed lemon juice brightens the ricotta mixture with lively acidity. It awakens the palate and cuts through the richness of both the cheese and fish.
- Lemon Zest
Beyond the juice, lemon zest delivers concentrated citrus oils that add an aromatic lift to every bite.
- Fresh Basil
Chopped basil infuses the ricotta with herbaceous notes and a hint of sweetness, echoing the flavors of a summer garden.
- Olive Oil
A drizzle of olive oil enriches the ricotta mixture and helps the salmon rolls develop a delicate sheen in the oven.
- Salt and Pepper
Simple seasoning is key: salt enhances all the natural flavors, while cracked pepper brings a mild heat that ties everything together.
- Garlic Powder
A subtle sprinkle of garlic powder introduces a gentle, savory depth to the filling without overpowering the bright lemon and basil.
- Capers
These tiny briny gems are optional but add a delightful pop of tang and texture when sprinkled on top just before serving.
- Fresh Basil Leaves
Shiny basil leaves scattered over the plated rolls provide a final flourish of color and aroma.
HOW TO MAKE ASPARAGUS & LEMON BASIL RICOTTA STUFFED SALMON ROLLS
Let’s dive into the step-by-step process that transforms these simple ingredients into a stunning, flavor-packed dish. Follow these directions closely to ensure each salmon roll is cooked through, beautifully tender, and bursting with taste.
1. Preheat your oven to 375°F (190°C) and prepare a baking dish by lining it with parchment paper or lightly greasing it with cooking spray. Ensuring an even temperature helps the salmon cook uniformly and prevents sticking.
2. Blanch the asparagus by bringing a medium pot of salted water to a rolling boil. Add the trimmed asparagus and cook for about 2 minutes until just tender yet still bright green. Immediately transfer the spears to a bowl of ice water to halt the cooking process, then drain and set aside.
3. In a mixing bowl, whisk together the ricotta cheese, lemon juice, lemon zest, chopped basil, olive oil, garlic powder, salt, and pepper. Stir until you achieve a silky, well-combined mixture. Taste and adjust the seasoning to highlight the citrusy, herbal notes.
4. Place each salmon fillet skin-side down on a clean cutting board. With a sharp knife, slice horizontally through the center of each fillet, stopping just short of cutting all the way through. This creates a neat pocket for the filling.
5. Fill each salmon pocket with a generous spoonful of the lemon basil ricotta mixture. Nestle 2–3 blanched asparagus pieces on top of the cheese filling.
6. Carefully roll up each salmon fillet from one end to the other, ensuring the filling stays inside. Secure the rolls with toothpicks if needed, then arrange them seam-side down in your prepared baking dish.
7. Drizzle a little olive oil over the salmon rolls and season with additional salt and pepper to taste. This extra fat helps promote a lovely, lightly golden exterior.
8. Bake for 15–20 minutes in the preheated oven. You’ll know they’re done when the salmon is opaque throughout and flakes easily with a fork.
9. Remove the dish from the oven and let rest for a few minutes. This short resting period allows the juices to redistribute, keeping the fish moist and tender.
10. Serve the rolls warm, optionally topped with briny capers and garnished with fresh basil leaves for an eye-catching presentation.
SERVING SUGGESTIONS FOR ASPARAGUS & LEMON BASIL RICOTTA STUFFED SALMON ROLLS
When it comes to plating these vibrant salmon rolls, you can choose accompaniments that complement their bright, herby profile and elevate your dining experience. Here are some ideas to round out your meal:
- Simple Green Salad
A bed of mixed salad greens dressed in a light vinaigrette offers a refreshing counterpoint to the rich salmon rolls. Add thinly sliced cucumber, cherry tomatoes, and a squeeze of lemon for extra brightness.
- Lemon Herb Quinoa
Fluffy quinoa cooked with vegetable broth and tossed with chopped parsley, lemon zest, and a drizzle of olive oil makes an ideal light side. The subtle citrus notes echo the flavors in the salmon.
- Roasted Baby Potatoes
Crispy on the outside and tender inside, baby potatoes roasted with garlic and rosemary bring hearty texture. Their earthy warmth balances the tangy ricotta filling beautifully.
- Crisp White Wine
A chilled glass of Sauvignon Blanc or Pinot Grigio, with its citrusy and herbal undertones, pairs seamlessly with the lemon-basil profile of the dish. Serve it slightly below cellar temperature to refresh the palate.
HOW TO STORE ASPARAGUS & LEMON BASIL RICOTTA STUFFED SALMON ROLLS
Leftovers of these salmon rolls can taste almost as good as fresh out of the oven if stored properly. Here’s how to keep them flavorful and fresh for days (or even weeks):
- Refrigerator Storage
Allow the rolls to cool completely, then transfer them to an airtight container. Stored in the fridge, they’ll stay at peak quality for up to 3 days. Reheat gently in a warm oven to maintain their texture.
- Freezing Individually
Wrap each salmon roll tightly in plastic wrap and then foil to prevent freezer burn. Place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Gentle Reheating
To preserve moisture, reheat the refrigerated or thawed rolls in a 325°F (165°C) oven for about 10–12 minutes, or until warmed through. A quick microwave revamp works too—use short intervals at medium power to avoid overcooking.
- Make-Ahead Prep
Assemble the rolls fully but don’t bake. Store them on a parchment- or foil-lined tray in the fridge for up to 24 hours. When ready to serve, simply transfer to the oven and bake as directed, adding a couple of extra minutes if they come straight from the fridge.
CONCLUSION
These Asparagus & Lemon Basil Ricotta Stuffed Salmon Rolls showcase how a handful of simple, vibrant ingredients can come together to create something truly impressive. From the tangy ricotta filling to the delicate, flaky salmon and the satisfying snap of asparagus, every element plays its part in delivering a bright, herby, and elegant dish. Whether you’re cooking for a busy weeknight dinner or planning an upscale brunch, you’ll appreciate how the flavors meld and how effortlessly it all comes together—just 25 minutes of prep time and 20 minutes in the oven. You can easily print this article and save it in your recipe binder for future gatherings or cozy meals at home. And if you glance below, you’ll find a handy FAQ section that addresses common questions about substitutions, storage tips, and temperature tweaks to ensure perfect results every time.
I’d love to hear about your experience making these salmon rolls—any tips you discovered, tweaks you made, or side dishes that stole the spotlight alongside them. Feel free to leave your comments, questions, or feedback below. Cooking is all about sharing stories and learning from each other, and I’m here to help if you need guidance on any step or want ideas for variations. Happy cooking, and here’s to many delicious meals ahead!
Asparagus & Lemon Basil Ricotta Stuffed Salmon Rolls
Description
This recipe marries creamy ricotta infused with lemon and basil, crisp asparagus, and buttery salmon into elegant rolls. Baked until flaky, they deliver bright citrus notes, aromatic herbs, and a satisfying crunch in every bite.
Ingredients
Instructions
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Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper or lightly grease it with cooking spray.
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Bring a medium pot of salted water to a boil. Add the asparagus and blanch for about 2 minutes until just tender but still bright green. Drain and immediately transfer to a bowl of ice water to stop the cooking process. After a few minutes, drain and set aside.
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In a mixing bowl, combine the ricotta cheese, lemon juice, lemon zest, chopped basil, olive oil, garlic powder, salt, and pepper. Mix until the ingredients are well combined and creamy. Adjust seasoning as needed.
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Place each salmon fillet on a cutting board, skin-side down. Using a sharp knife, slice each fillet horizontally almost but not completely through, creating a pocket for the filling.
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Spread a generous spoonful of the ricotta mixture into the pocket of each salmon fillet. Add 2-3 pieces of blanched asparagus on top of the ricotta filling.
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Carefully roll up each salmon fillet, starting from one end to another. Secure the rolls with toothpicks if needed to hold them together. Place the salmon rolls seam-side down in the prepared baking dish.
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Drizzle a little olive oil over the salmon rolls and season with additional salt and pepper if desired.
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Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
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Remove the salmon from the oven and let it rest for a few minutes. If using, sprinkle capers over the rolls for an added pop of flavor.
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Serve the salmon rolls warm, garnished with fresh basil leaves.
Note
- For a flavorful twist, add a pinch of red pepper flakes to the ricotta mixture for some heat.
- You can substitute asparagus with other vegetables like spinach or zucchini for different flavor profiles.
- These salmon rolls can also be made on the grill. Just wrap them in foil for a delicious outdoor cooking experience.
- Perfect for meal prep; prepare the rolls ahead of time and refrigerate until ready to bake.
- Serve with a side salad or quinoa for a complete and healthy meal.
