Looking for a dish that wows your guests without stressing you out? These stuffed salmon rolls are the perfect solution for your next special meal.
They look like they came from a fancy restaurant. However, they are surprisingly simple to make at home. This recipe is fresh, light, and full of bright spring flavors you will love.
Why You’ll Love This Recipe
This recipe is a total winner for anyone looking for a healthy reset. It is packed with protein but stays low in carbs. The creamy ricotta and zesty lemon make every bite feel indulgent.
You only need about 15 minutes of actual oven time. It is perfect for a romantic date night or a quiet evening. Your family will feel extra special when they see these beautiful rolls on their plates.
Simple Method
Do not let the fancy look fool you. If you can roll a wrap, you can make these stuffed salmon rolls. The secret is butterflying the fish to create a thin, flexible layer.
We use a quick blanch for the asparagus to keep it tender. Everything else just gets mixed and rolled. It is a beginner-friendly technique that delivers impressive results every single time.
Ingredients You’ll Need
These fresh ingredients are mostly staples you can find at any local grocery store.
- 4 (6oz) skinless salmon fillets
- 12 medium asparagus spears, trimmed
- 1 cup part-skim ricotta cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh dill, finely chopped
- 0.5 teaspoon kosher salt
- 0.25 teaspoon cracked black pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
Step-by-Step
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
- Blanch asparagus in boiling water for 2 minutes, immediately transfer to an ice bath to stop cooking, and pat dry.
- In a medium bowl, whisk together the ricotta cheese, lemon zest, dill, salt, and pepper until well combined.
- Butterfly each salmon fillet by cutting horizontally through the middle, stopping just before the edge, and opening like a book.
- Spread approximately 2 tablespoons of the ricotta mixture onto each salmon fillet.
- Place 3 asparagus spears in the center of each fillet and roll the salmon tightly over the filling.
- Arrange the rolls seam-side down on the baking sheet and secure with toothpicks if needed.
- Drizzle the tops with olive oil and lemon juice.
- Bake for 12 to 15 minutes or until the internal temperature of the salmon reaches 145 degrees Fahrenheit (63 degrees Celsius).
Best Ways to Enjoy It
Serve these rolls warm with a fresh side salad. A light lemon vinaigrette complements the ricotta beautifully. Set the table and enjoy a quiet, restaurant-quality moment at home.
For a heartier meal, pair them with fluffy quinoa or roasted potatoes. The golden salmon looks stunning next to bright green vegetables. It is a meal that feels as good as it tastes.
Storage & Reheating
These rolls are best enjoyed fresh from the oven. If you have leftovers, keep them in an airtight container. They will stay fresh in the fridge for up to two days.
To reheat, use a 350°F oven for about 10 minutes. This helps the salmon stay tender without getting rubbery. Avoid the microwave if possible to keep the texture perfect.
Recipe Tips
- Don’t skip the ice bath for the asparagus to keep it bright green.
- Use a very sharp knife to butterfly your salmon fillets safely.
- Pat the salmon dry with paper towels before rolling for better searing.
- Secure the rolls with toothpicks if they seem a bit loose.
- For a spring touch, add a few extra lemon slices to the baking sheet.
- Check the internal temperature early to avoid overcooking the fish.
- Use fresh dill instead of dried for the best herbal flavor.
Ways to Switch It Up
- Swap the ricotta for goat cheese for a tangier flavor profile.
- Add a handful of fresh baby spinach inside the roll for extra greens.
- Use lime zest and cilantro instead of lemon and dill for a twist.
- Substitute the asparagus with thin strips of zucchini in the summer.
Common Questions
Can I use frozen salmon?
Yes, you can use frozen fillets for this recipe. Just make sure they are completely thawed and patted dry before you begin. This ensures the stuffed salmon rolls cook evenly in the oven.
How do I know when the salmon is done?
The salmon should be opaque and flake easily with a fork. Using a meat thermometer is the most reliable way to check. Aim for an internal temperature of 145°F for the best results.
I hope this fresh and light recipe brings a little joy to your dinner table. It is the perfect way to celebrate the bright flavors of the season. Happy cooking!
— Lidia
High Protein Asparagus Lemon Ricotta Stuffed Salmon Rolls
Ingredients
- 4 (6oz) skinless salmon fillets
- 12 medium asparagus spears, trimmed
- 1 cup part -skim ricotta cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh dill, finely chopped
- 0.5 teaspoon kosher salt
- 0.25 teaspoon cracked black pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
- Blanch asparagus in boiling water for 2 minutes, immediately transfer to an ice bath to stop cooking, and pat dry.
- In a medium bowl, whisk together the ricotta cheese, lemon zest, dill, salt, and pepper until well combined.
- Butterfly each salmon fillet by cutting horizontally through the middle, stopping just before the edge, and opening like a book.
- Spread approximately 2 tablespoons of the ricotta mixture onto each salmon fillet.
- Place 3 asparagus spears in the center of each fillet and roll the salmon tightly over the filling.
- Arrange the rolls seam-side down on the baking sheet and secure with toothpicks if needed.
- Drizzle the tops with olive oil and lemon juice.
- Bake for 12 to 15 minutes or until the internal temperature of the salmon reaches 145 degrees Fahrenheit (63 degrees Celsius).
