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Asparagus Lemon Ricotta Stuffed Salmon Rolls 2

Asparagus Lemon Ricotta Stuffed Salmon Rolls Recipe

Asparagus Lemon Ricotta Stuffed Salmon Rolls are tender salmon fillets filled with creamy lemon basil ricotta and crisp asparagus, seared until golden, then baked and finished with a silky lemon Dijon cream sauce.
Bright, comforting, and elegant without being complicated, they make an impressive but approachable dinner that’s perfect for weeknights or special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Calories: 450
Ingredients Method Notes

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

Method
 

  1. Let the salmon sit out for about 15 minutes. Preheat the oven to 375°F.
  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.
  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.
  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.
  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.
  6. Transfer skillet to the oven and bake for 10 to 12 minutes until the salmon reaches 145°F.
  7. While baking, combine cream, broth, butter, mustard, lemon juice, and salt in a small saucepan. Simmer gently while whisking until slightly thickened.
  8. Remove salmon, rest 2 minutes, remove toothpicks, drizzle with lemon sauce, and sprinkle with parsley.

Notes

These rolls look like something you’d order out, but they’re really just a bunch of good things wrapped together and gently encouraged to be delicious.
If yours aren’t perfectly round, congrats. That means you actually made them yourself.