Have you ever had a dish that feels fancy enough for a dinner party but is surprisingly easy to whip up? These Asparagus Stuffed Salmon Rolls with Lemon Basil Ricotta are exactly that. Tender salmon fillets are wrapped around crisp asparagus spears and creamy ricotta, then kissed with bright lemon and fragrant basil. It’s a showstopper on the plate, yet simple enough to make on a casual weeknight. Trust me, this is one recipe you’ll come back to again and again.
With fresh, vibrant ingredients and a harmonious blend of flavors, this recipe is perfect for spring and summer. But let’s be real—it’s so good, you’ll want to make it year-round. Whether you’re looking to impress guests or treat yourself to something special, these salmon rolls will have everyone swooning.
The Story Behind Asparagus Stuffed Salmon Rolls
This dish is inspired by my love for Mediterranean flavors and seasonal produce. Growing up, asparagus was always a springtime treat in my family. My mom would steam it lightly and serve it with a squeeze of lemon. When I started experimenting in the kitchen, I wanted to create a dish that highlighted those sunny flavors but added a bit more pizzazz. Enter: salmon rolls stuffed with ricotta, basil, and asparagus.
Salmon is a staple in Mediterranean cooking, and pairing it with fresh herbs and cheese is a match made in heaven. The lemon basil ricotta stuffing adds a creamy, zesty layer that complements the richness of the fish. And the asparagus? It’s the perfect pop of green and crunch to round out the textures.
Over the years, I’ve tweaked and refined this recipe, and it’s become a favorite for family gatherings and intimate dinners alike. It’s versatile, too—you can swap out ingredients to suit your preferences or what’s in season. But more on that later!
Ingredients for Asparagus Stuffed Salmon Rolls
Let’s talk about the ingredients that make this dish shine. Each one plays a crucial role in creating the perfect balance of flavors and textures.
- Salmon Fillets: Go for skinless, evenly sized fillets. Wild-caught salmon is ideal for its flavor and sustainability, but farm-raised works too. Look for bright, fresh-smelling fish.
- Asparagus: Thin asparagus spears work best here as they cook quickly and fit snugly inside the salmon rolls. If your spears are thicker, simply trim or peel the woody ends.
- Ricotta Cheese: Opt for whole milk ricotta—it’s creamier and less watery. If you want an extra luxurious texture, drain it in a cheesecloth for an hour before using.
- Lemon Zest and Juice: Fresh lemons are non-negotiable here. The zest adds brightness to the ricotta, and the juice gives a light, tangy finish to the dish.
- Fresh Basil: Sweet and fragrant, basil is the star herb in this recipe. If you don’t have basil, fresh dill or parsley could also work.
- Garlic: A single clove minced into the ricotta stuffing adds just the right amount of savory depth.
- Olive Oil: Use a good quality extra virgin olive oil for drizzling. It lends a fruity richness that ties everything together.
- Salt and Pepper: Simple seasonings go a long way here, enhancing each ingredient without overpowering them.
All of these ingredients come together to create a dish that’s as nutritious as it is delicious. Plus, it’s flexible enough to accommodate substitutions if needed.
Equipment You’ll Need
You don’t need a ton of fancy tools for this recipe—just a few basics that you probably already have in your kitchen:
- Baking Dish: A medium-sized baking dish is perfect for holding the salmon rolls snugly while they cook.
- Sharp Knife: A good knife is essential for cutting the salmon fillets into even pieces.
- Microplane or Zester: This is key for getting those fine shreds of lemon zest that pack a punch of flavor.
- Mixing Bowl: You’ll need a small bowl to mix the ricotta stuffing.
- Kitchen Twine or Toothpicks: These help secure the salmon rolls, so they hold their shape during cooking.
If you don’t have kitchen twine, toothpicks are a great alternative. Just be sure to remove them before serving. And if you’re in a pinch, you can even use skewers cut to size.
How to Make Asparagus Stuffed Salmon Rolls
- Preheat Your Oven: Start by preheating your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Prepare the Ricotta Filling: In a small bowl, combine 1 cup (250g) ricotta cheese, the zest of one lemon, 1 minced garlic clove, 2 tablespoons of chopped fresh basil, and a pinch of salt and pepper. Mix until smooth and set aside.
- Trim the Asparagus: Snap off the woody ends of 12 thin asparagus spears (3 per salmon roll). If the spears are thick, you can peel the lower portion for a more tender texture.
- Slice the Salmon: Cut 4 skinless salmon fillets (about 6 oz or 170g each) into even rectangles. Lay them flat on a clean surface and season both sides with salt and pepper.
- Assemble the Rolls: Spread about 2 tablespoons of the ricotta mixture onto each salmon piece. Place 3 asparagus spears on top, then roll the salmon tightly around the filling. Secure with kitchen twine or toothpicks.
- Place in Baking Dish: Arrange the rolls seam-side down in the prepared dish. Drizzle with olive oil and the juice of half a lemon.
- Bake: Bake for 18-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Garnish and Serve: Remove the rolls from the oven and discard the twine or toothpicks. Garnish with additional fresh basil and lemon wedges before serving.
And there you have it! Gorgeous salmon rolls that are as delightful to eat as they are to look at.
Cooking Tips for Success
Here are a few tips to guarantee perfect results every time:
- Don’t Overfill: Resist the urge to overload the salmon with ricotta or asparagus. Too much filling can make rolling tricky.
- Check for Doneness: Salmon is done when it reaches an internal temperature of 145°F (63°C) or flakes easily with a fork.
- Use Fresh Ingredients: This recipe shines when you use the freshest fish, herbs, and produce you can find.
- Pat the Salmon Dry: Before assembling, pat the salmon fillets dry with paper towels. This helps the seasoning stick and prevents excess moisture.
Variations and Adaptations
This recipe is super flexible, so feel free to make it your own:
- Keto-Friendly: Swap ricotta for cream cheese to cut carbs and add a richer flavor.
- Dairy-Free: Use a vegan ricotta alternative or mashed avocado for the filling.
- Herb Swap: Try dill, parsley, or even cilantro instead of basil for a different flavor profile.
- Grill It: Instead of baking, grill the salmon rolls over medium heat for a smoky twist.
Get creative and see what combinations you love most!
Serving and Storage Suggestions
These salmon rolls are best served warm, straight out of the oven. Pair them with a light salad, roasted potatoes, or steamed rice for a complete meal. A crisp white wine or sparkling water with lemon is the perfect drink to accompany this dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the rolls in a 350°F (175°C) oven for 10 minutes or until warmed through. Avoid microwaving, as it can make the salmon rubbery.
Nutritional Information and Benefits
Salmon is a powerhouse of omega-3 fatty acids, which are great for heart and brain health. Asparagus adds fiber, vitamins A and C, and antioxidants, while ricotta provides calcium and protein. This dish is rich in nutrients yet light enough to leave you feeling energized.
Each serving (1 roll) has approximately:
- Calories: 320
- Protein: 30g
- Fat: 18g
- Carbohydrates: 6g
It’s a wholesome, balanced meal you can feel good about eating.
Conclusion
If you’re looking for a recipe that’s elegant yet approachable, these Asparagus Stuffed Salmon Rolls with Lemon Basil Ricotta are it. They’re packed with fresh flavors, easy to customize, and sure to impress. Whether you’re hosting a dinner party or just treating yourself, this dish is a winner every time.
I’d love to hear how your salmon rolls turn out! Leave a comment below and let me know if you made any fun variations. And don’t forget to share this recipe with friends who love to cook. Happy rolling!
FAQs
Can I use frozen salmon for this recipe?
Yes, but make sure to thaw it completely and pat it dry before using.
What can I use instead of ricotta?
Mascarpone, cream cheese, or even cottage cheese can work as substitutes.
How do I keep the salmon from drying out?
Don’t overcook it—18-20 minutes at 375°F is perfect for moist, flaky salmon.
Can I make this ahead of time?
You can assemble the rolls a few hours in advance and refrigerate them. Bake just before serving.
What side dishes go well with this?
Try a simple arugula salad, roasted vegetables, or wild rice to complement the salmon.