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

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★★★★★

4.5 from 88 reviews

Delicious and elegant salmon rolls stuffed with fresh ricotta, basil, and lemon zest, complemented by tender asparagus spears. Seared to golden perfection and baked, then served with a creamy, tangy lemon sauce that enhances the flavors beautifully. Perfect for a special dinner or impressing guests with a gourmet yet simple seafood dish.

Ingredients

Scale

Salmon Rolls

  • 4 salmon fillets, skinless
  • 1 bunch of fresh asparagus, trimmed (about 16–20 spears)
  • 1 cup ricotta cheese
  • 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 tablespoon olive oil (for cooking)
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese

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
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the salmon rolls.
  2. Prepare the Filling: In a bowl, mix ricotta cheese, chopped basil, lemon zest, lemon juice, garlic powder, onion powder, salt, and pepper until smooth and well combined. Set aside.
  3. Blanch the Asparagus: Bring a pot of water to a boil and blanch the trimmed asparagus spears for 1-2 minutes until bright green and tender-crisp. Immediately transfer to ice water to stop cooking, then dry thoroughly.
  4. Season the Salmon: Lay salmon fillets flat, season both sides with salt and pepper.
  5. Assemble the Rolls: Spread a layer of the ricotta mixture on each fillet, leaving edges clear. Place 4-5 asparagus spears at one end and carefully roll the salmon around them, securing with toothpicks.
  6. Sear the Rolls: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the salmon rolls for 2-3 minutes on each side until golden brown.
  7. Bake the Salmon: Transfer the skillet to the oven and bake for 10-12 minutes, until salmon is cooked through and flakes easily.
  8. Make the Lemon Sauce: In a saucepan over medium heat, combine heavy cream, chicken broth, butter, Dijon mustard, lemon juice, and salt. Simmer while stirring until sauce thickens slightly, about 4-5 minutes. Adjust seasoning as needed.
  9. Serve: Remove toothpicks from salmon rolls, plate them, drizzle with lemon sauce, and garnish with chopped fresh parsley.

Notes

  • Be careful not to overcook the asparagus; it should remain slightly crisp for the best texture inside the rolls.
  • Use an oven-safe skillet for an easy transition from stovetop searing to oven baking.
  • If you prefer, substitute chicken broth in the sauce with vegetable broth for a lighter option.
  • Make sure to pat the asparagus dry after blanching to avoid excess moisture inside the rolls.
  • For a dairy-free alternative, swap ricotta with a plant-based cheese and use coconut cream instead of heavy cream in the sauce.

Keywords: salmon rolls, stuffed salmon, ricotta stuffed salmon, asparagus salmon, lemon basil salmon, baked salmon, lemon sauce, seafood dinner

Find it online: https://yumwithmia.com/asparagus-and-lemon-basil-ricotta-stuffed-salmon-rolls-with-lemon-sauce-recipe/