Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce Recipe

If you want to dazzle your dinner guests (or just treat yourself!) with a show-stopping seafood dish, you absolutely have to make these Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce. Creamy, herb-laced ricotta, bright lemon zest, and tender asparagus are all snugly wrapped in juicy salmon, then finished with a quick, zippy sauce that’ll make you swoon. It’s elegant, easy, and impossibly delicious!

Ingredients You’ll Need

One of the best things about Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce is how accessible the ingredients are—each one brings a special role in making every bite irresistible, from the tender salmon to the sunny lemon zest and creamy cheese filling!

• Salmon Fillets: Opt for center-cut or tail-end fillets about 1/2-inch thick so they roll up easily and cook evenly.
• Ricotta Cheese: The creamy ricotta becomes the luscious filling—whole-milk is best for richness, but part-skim will work too.
• Parmigiano Reggiano (Parmesan), grated: Adds a salty, nutty depth to the stuffing; freshly grated is extra flavorful.
• Fresh Basil, chopped: Basil brightens up the dish and makes the ricotta filling taste like sunshine.
• Lemon Zest: Absolutely key—not only for the filling but also to finish the rolls and infuse your lemon sauce.
• Asparagus, trimmed: Choose thin, tender spears that cook quickly and stay vibrant inside the salmon.
• Butter: Just a touch for the sauce—it brings silkiness and ties all the flavors together.
• Chicken Broth: The flavor base of your lemon sauce (use veggie broth if you prefer a pescatarian dish).
• Lemon Juice: More fresh lemony zing to brighten the final sauce—bottled won’t do this justice!
• Cornstarch: Gives body and smoothness to the lemon sauce—making it cling perfectly to each salmon roll.
• Salt and Pepper: Essential for seasoning—don’t forget to taste as you go for perfect balance.

Variations

One of my favorite things about these Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce is how flexible they are. You can easily swap in what you love or have on hand to suit your cravings or dietary needs—no compromise on deliciousness!

• Try Spinach Instead of Asparagus: If it’s not asparagus season, wilted spinach or blanched broccolini work beautifully in the filling.
• Herb Swap: Mix in fresh dill or chives for a different but equally refreshing flavor in the ricotta mixture.
• Dairy-Free: Use a dairy-free ricotta (there are some tasty almond-based options) and skip the parm for a lighter, lactose-friendly version.
• Creamy Goat Cheese Twist: Add a little softened goat cheese to the ricotta for extra tang and creaminess—the flavor is out-of-this-world.
• Citrusy Orange Touch: Swap half the lemon zest for orange zest in both the filling and sauce for a new dimension of flavor.

How to Make Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce

Step 1: Prepare the Salmon and Filling

Preheat your oven to 425°F (220°C). Start by laying your salmon fillets skin-side up on a board, and season both sides generously with salt and pepper. In a bowl, combine ricotta, parmesan, chopped basil, lemon zest, and another pinch of salt and pepper. Mix until creamy, green-flecked, and fragrant. This herby, zesty spread is what makes Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce so special!

Step 2: Assemble the Rolls

Lay a salmon fillet flat, spread a generous layer of the ricotta mixture on top, and line up several asparagus spears at one end. Roll the salmon up—not too tight, but firmly enough to keep the filling tucked inside—and place seam-side down on a greased baking sheet. Repeat with the rest, nestling them closely for support.

Step 3: Bake to Juicy Perfection

Slide your baking sheet into the hot oven and bake for 15–20 minutes, until the salmon is just cooked through (opaque and flaky), but still moist. This quick bake keeps those flavors fresh and the rolls delicate and tender.

Step 4: Whisk Up the Lemon Sauce

While the salmon bakes, melt butter in a small saucepan over medium heat. In a small bowl, mix chicken broth, lemon juice, and cornstarch until smooth, then pour that into the pan. Simmer, whisking constantly, until the sauce thickens and becomes glossy—about 3–5 minutes. It should be luscious and just tangy enough to lift those creamy, herb-stuffed salmon rolls.

Step 5: Serve with Style!

Gently spoon the lemon sauce over the hot Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce. For the finishing touch, shower with a little more fresh basil and extra lemon zest. Serve right away for a melt-in-your-mouth main dish that’s as elegant as it is effortless.

How to Serve Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce

Garnishes

Sprinkle on extra fresh basil, a shower of freshly grated lemon zest, or even a sprinkle of microgreens right before serving—these little touches make the vibrant flavors and gorgeous color of your Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce pop on the plate!

Side Dishes

This dish shines with simple sides—think roasted baby potatoes, a garlic-lemon couscous, or a crisp green salad with vinaigrette. For a lighter touch, lightly steamed snap peas or herbed quinoa make the whole spread feel fresh and balanced.

Creative Ways to Present

For maximum flair, nestle the salmon rolls on a bed of arugula or ribbons of zucchini, or slice each roll in half on a diagonal and stack them slightly askew. Don’t forget to drizzle extra lemon sauce right at the table for a touch of culinary theater!

Make Ahead and Storage

Storing Leftovers

Leftover Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce keep well for up to 2 days in an airtight container in the fridge. Just be sure to store the sauce separately to keep the rolls from getting soggy.

Freezing

While you can freeze these salmon rolls (wrapped tightly and sauce stored separately), the texture of the ricotta and asparagus may soften a bit after thawing, so I recommend enjoying them fresh or just chilled from the fridge if possible.

Reheating

To reheat, place rolls in a baking dish, cover loosely with foil, and warm in a 325°F (160°C) oven until just heated through—about 10–12 minutes. Warm the lemon sauce gently in a saucepan or microwave and drizzle over just before serving.

FAQs

Final Thoughts

There’s just something magical about these Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce—each forkful tastes like a celebration of spring and summer! I hope you give this recipe a try and fall in love with the bright flavors, creamy filling, and that irresistible lemon sauce. Let me know how it turns out for you—happy cooking!

Print