Asparagus Lemon Ricotta Stuffed Salmon Rolls Recipe

This one started because I bought asparagus thinking I was going to be a “healthy adult” for the week. Two days later it was still in the fridge, silently judging me.

I also had ricotta that I originally bought for something ambitious that never happened. And salmon, because it was on sale and I convinced myself future-me would figure it out.

Future-me did, but not in a calm, planned way. More like, “What if I roll all this stuff together and hope it doesn’t fall apart?” It looked fancy, felt risky, and involved toothpicks, which already made it feel like a cooking show moment.

Turns out, rolling salmon around creamy lemon ricotta and asparagus is one of those ideas that sounds extra but is actually just really, really good.

Why I Keep Making This Dish (The Real Reasons)

• Looks Like I Tried Hard: People think this took serious effort. It mostly took rolling.
• Lemon Makes Everything Better: Bright, fresh, and cuts through the richness.
• Creamy Without Being Heavy: Ricotta is gentle, not overwhelming.
• Veggies Hidden in a Good Way: Asparagus gets wrapped in flavor.
• Feels Restaurant Fancy: But I’m still at home in socks.
• Great for Impressing: Guests assume skill. I do not correct them.
• Portion-Control Friendly: One roll feels like a complete meal.

Tips I Learned the Hard Way

• Dry the Asparagus Well: Wet spears make the filling slide out like it’s escaping.
• Don’t Overfill: More is not better when rolling. Trust me.
• Secure with Toothpicks: Gravity is not on your side.
• Sear Before Baking: That golden crust is worth the extra step.
• Let the Salmon Rest: Two minutes makes it juicier and calmer.
• Taste the Ricotta First: Adjust salt before it’s trapped inside fish.
• Low Simmer for the Sauce: Boiling cream gets weird fast.

Variations You Can Mess Around With

• Spinach Swap: Use sautéed spinach instead of asparagus.
• Herb Switch: Dill or chives work great.
• Extra Cheesy: Add a little mozzarella to the filling.
• Spicy Mood: A pinch of red pepper flakes in the ricotta.
• No Cream Sauce: Just lemon and olive oil drizzle.
• Garlic Lovers: Add fresh minced garlic instead of powder.
• Smaller Rolls: Cut fillets in half for appetizer size.

How To Make “Asparagus Lemon Ricotta Stuffed Salmon Rolls”

Ingredients

• 4 skinless salmon fillets, about 6 oz each
• About 20 asparagus spears, trimmed
• 1 cup whole milk ricotta
• 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
• Salt and pepper
• 1 tablespoon olive oil

For the 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
• Fresh parsley for topping

Instructions

Step 1:
Let the salmon sit out for about 15 minutes. Preheat the oven to 375°F.

Step 2:
In a bowl, mix ricotta, basil, lemon zest, lemon juice, garlic powder, onion powder, Parmesan, and a pinch of salt and pepper until smooth.

Step 3:
Bring a small pot of water to a boil. Blanch the asparagus for 1 to 2 minutes until bright green. Transfer to ice water, then dry completely.

Step 4:
Season salmon with salt and pepper. Spread ricotta mixture over each fillet, leaving a small border. Place 4 to 5 asparagus spears at one end and roll up tightly. Secure with toothpicks.

Step 5:
Heat olive oil in an oven-safe skillet over medium-high. Sear the rolls seam-side down for about 2 minutes per side until golden.

Step 6:
Transfer skillet to the oven and bake for 10 to 12 minutes until the salmon reaches 145°F.

Step 7:
While baking, combine cream, broth, butter, mustard, lemon juice, and salt in a small saucepan. Simmer gently while whisking until slightly thickened.

Step 8:
Remove salmon, rest 2 minutes, remove toothpicks, drizzle with lemon sauce, and sprinkle with parsley.

Nutritional Information

Nutrition	Value
Calories	450 kcal
Carbohydrates	08 gm
Fat	30 gm
Protein	38 gm

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

• With simple rice to soak up sauce.
• With roasted potatoes on colder days.
• With a big green salad when I pretend I’m balanced.
• For date nights when I want to seem competent.
• For guests when I want compliments.
• Straight from the pan when I’m alone.

Storage, Leftovers, and Next-Day Thoughts

• Fridge Friendly: Keeps for about 2 days.
• Reheat Gently: Low oven, covered, so it stays moist.
• Sauce Separate: Reheat it slowly so it doesn’t split.
• Not Freezer Friendly: Dairy and salmon don’t love freezing.
• Still Good Tomorrow: Flavors stay bright.

FAQs (Real Questions People Actually Ask)

Can I assemble these ahead of time?
Yes, up to a day in advance, covered in the fridge.

Can I use frozen salmon?
Yes, just thaw completely and pat dry.

Do I have to blanch the asparagus?
It helps it roll easier and cook evenly.

Can I skip the cream sauce?
Totally. The rolls are great on their own.

What if my roll falls apart?
Add more toothpicks and pretend it was intentional.

Can I use low-fat ricotta?
You can, but whole milk is creamier.

What if I don’t have an oven-safe pan?
Transfer to a baking dish after searing.