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

This elegant dish combines the rich flavors of salmon with a creamy ricotta filling and a zesty lemon sauce, making it perfect for a special occasion or a sophisticated weeknight dinner. Here’s how to make it:


For the Salmon Rolls:

  • 4 (5 ounce) salmon fillets, skins removed
  • Salt and pepper, to taste
  • 1 (12 ounce) container ricotta cheese
  • 1/2 cup Parmigiano Reggiano (Parmesan), grated
  • 2 tablespoons basil, chopped
  • 2 teaspoons lemon zest
  • 1/2 pound asparagus, trimmed

For the Lemon Sauce:

  • 1 tablespoon butter
  • 1/2 cup chicken broth
  • 2 tablespoons lemon juice
  • 2 teaspoons cornstarch, mixed with a little water to make a slurry


  1. Prepare the Salmon:
    • Start by seasoning the salmon fillets with salt and pepper on both sides. Lay them flat on a clean surface.
  2. Make the Ricotta Filling:
    • In a mixing bowl, combine the ricotta, Parmigiano Reggiano, chopped basil, and lemon zest. Season with salt and pepper to taste, and mix until well combined.
  3. Assemble the Rolls:
    • Spread the ricotta mixture evenly over each salmon fillet.
    • Place several asparagus spears at one end of each fillet. Roll the salmon around the asparagus tightly to form a roll. Secure with toothpicks if necessary.
  4. Cook the Salmon Rolls:
    • Melt butter in a large skillet over medium-high heat. Add the salmon rolls, seam side down, and cook until golden brown on all sides, about 2-3 minutes per side.
    • Once browned, add the chicken broth to the pan, cover, and let steam for about 7-10 minutes, or until the salmon is cooked through and the asparagus is tender.
  5. Make the Lemon Sauce:
    • Remove the salmon rolls from the skillet and keep warm.
    • In the same skillet, add lemon juice to the remaining broth and bring to a simmer.
    • Stir in the cornstarch slurry and whisk until the sauce thickens, about 1-2 minutes.
  6. Serve:
    • Remove the toothpicks from the salmon rolls. Place the rolls on plates and drizzle with the lemon sauce.
    • Garnish with additional chopped basil or lemon zest if desired.


  • Asparagus Prep: If your asparagus spears are very thick, consider blanching them for 1-2 minutes before rolling to ensure they are tender once cooked.
  • Cheese Alternatives: If you’re not a fan of ricotta, consider using a softer cream cheese or a blend of cream cheese and herbs for a different flavor profile.
  • Serving Suggestions: This dish pairs beautifully with a light quinoa salad, steamed rice, or a simple green salad to keep the focus on the salmon.


Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce is a visually impressive and deliciously satisfying dish. It’s perfect for impressing guests or treating yourself to a gourmet meal at home. The combination of creamy ricotta, zesty lemon, and tender salmon provides a balanced and flavorful experience. Enjoy this delightful culinary creation!