Easy Lemon Basil Ricotta Stuffed Salmon Rolls | Healthy Recipe

Introduction

Hey there, friends! Get ready for a recipe that feels fancy enough for a special occasion but is honestly so simple, you’ll want to make it every weeknight. There’s just something magical about flaky salmon, isn’t there? It reminds me of cozy dinners or maybe even a little seaside escape right in your own kitchen. But sometimes plain old baked salmon needs a little boost, you know? That’s where these incredible Stuffed Salmon Rolls come in. We’re talking tender salmon wrapped around a creamy, bright filling with a little bite from asparagus, all finished with a dreamy lemon sauce. Seriously, prepare to fall in love. And the best part? They’re deceptively easy to pull off!

Why You’ll Love This Recipe

Okay, let’s break down why these salmon rolls are about to become your new favorite go-to:

• Fast: From start to finish, you can have this on your plate in under 30 minutes. Perfect for busy evenings!
• Easy: No complicated techniques here. Just simple rolling and a quick sauce.
• Giftable: While you might not wrap up cooked salmon, knowing this recipe is in your back pocket for hosting or bringing a dish means easy wins.
• Crowd-Pleasing: It looks impressive, tastes amazing, and hits so many delicious notes – creamy, bright, savory. Even picky eaters often love salmon!

Ingredients

Gather ’round the counter! Here’s what you’ll need to whip up these beauties. Most of these are kitchen staples, which is another win in my book!

• 4 boneless skinless Salmon fillets: Aim for fillets roughly 4-6 oz each. Fresh is great, but thawed frozen works too!
• 1 cup Vegetable or fish stock: This is the base for our lovely sauce.
• 12 Asparagus spears: Look for medium-thick spears – not too thin they disappear, not too thick they’re tough.
• 2 tbsp fresh Basil: Finely chopped. That sweet, aromatic goodness is key!
• 3 cloves Garlic: Minced. Because… garlic!
• 1 1/3 tbsp Lemon zest: Use a microplane for fine zest. This is where a lot of the bright lemon flavor comes from.
• 1 sprig fresh Parsley or dill: Chopped. Either works beautifully! Parsley is milder, dill adds a different layer of freshness. Your choice!
• 3 tbsp fresh Lemon juice: Please use fresh! It makes all the difference in the sauce.
• 1/4 tsp Black pepper: For seasoning the filling.
• 1 tbsp Flour: Just a little bit to help thicken our sauce.
• 1/2 tsp Salt: For seasoning the filling.
• Salt and black pepper (for seasoning): To sprinkle on the salmon fillets before rolling.
• 1 tbsp Olive oil: For cooking the salmon rolls.
• 2 tbsp Cream or milk: Adds richness to the sauce.
• 1 tbsp Olive oil or butter: For starting the sauce in the pan.
• 2 tbsp grated Parmesan cheese: Adds a little salty depth to the filling.
• 3/4 cup Ricotta cheese: Make sure it’s well-drained if it looks watery. Creamy, dreamy base for our stuffing!

How to Make It

Alright, let’s get cooking! Follow these simple steps and you’ll have dinner on the table in a flash.

Step 1: Prep the Veggies

First things first, snap the woody ends off your asparagus spears. Bring a small pot of water to a boil and drop the asparagus in for just 2-3 minutes until they’re crisp-tender and bright green. You want them cooked but still have a little bite. Immediately transfer them to a bowl of ice water to stop the cooking, then drain them well.

Step 2: Make the Creamy Ricotta Filling

In a medium bowl, combine the ricotta cheese, chopped fresh basil, minced garlic, lemon zest, chopped parsley or dill, grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper. Stir it all together until it’s nicely combined and looks wonderfully creamy and fragrant. Give it a little taste and add more salt or pepper if you like!

Step 3: Prepare the Salmon

Pat your salmon fillets dry with paper towels. This helps them get a nice sear. If your fillets are very thick (more than an inch), you can carefully slice them horizontally almost all the way through and open them up like a book, or gently pound them a bit thinner so they roll easier. Sprinkle both sides of each fillet lightly with salt and black pepper.

Step 4: Stuff and Roll!

Lay a salmon fillet flat. Spread about 1/4 of the ricotta filling evenly over the surface, leaving a little edge clear. Place 3 blanched asparagus spears at one end of the fillet (the shorter end if they vary). Starting from the end with the asparagus, carefully roll the salmon fillet up like a little jelly roll. Repeat with the remaining fillets, filling, and asparagus.

Step 5: Cook the Salmon Rolls

Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the salmon rolls seam-side down in the hot pan. Cook for about 2-3 minutes per side, just until they are nicely browned on all sides. This helps them hold their shape and builds flavor.

If your pan isn’t oven-safe, transfer the browned rolls to a baking dish now.

Step 6: Make the Lemon Sauce in the Same Pan

Remove the browned salmon rolls from the skillet and set them aside for a moment. Add the remaining 1 tbsp olive oil or butter to the same pan (don’t wipe it clean – those bits are flavor!). Add the 1 tbsp flour and whisk for about 1 minute to cook the raw flour taste out. Gradually whisk in the vegetable or fish stock, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and let it thicken slightly, about 2-3 minutes.

Step 7: Finish the Sauce and Salmon

Reduce the heat to low. Stir in the fresh lemon juice and the cream or milk. Simmer for another minute or two until the sauce is smooth and heated through. Season the sauce with a little more salt and pepper if needed.

Carefully return the salmon rolls to the skillet with the sauce (or pour the sauce over the rolls in the baking dish). You can spoon some sauce over the top if you like. Cover the pan (or dish) and let the salmon rolls finish cooking in the simmering sauce for another 5-8 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will depend on the thickness of your rolls.

Step 8: Serve!

Serve the salmon rolls immediately, spooning that glorious lemon sauce over the top. They’re wonderful with rice, quinoa, or some simple roasted vegetables.

Substitutions & Additions

Feel free to get creative! This recipe is super flexible.

• Change the Fish: Not a salmon fan? Try using thinly pounded chicken breasts or even flounder fillets rolled up. Adjust cooking time accordingly.
• Swap the Veggies: Instead of asparagus, try thinly sliced zucchini, bell peppers, or even green beans. Make sure they are also lightly pre-cooked.
• Herb Swap: Don’t have basil? Use more parsley or dill, or try chives, tarragon, or a mix of your favorite fresh herbs in the filling.
• Cheese Please: Feta, goat cheese, or even cream cheese could swap places with some of the ricotta for a different flavor profile.
• Spice it Up: Add a pinch of red pepper flakes to the filling or the sauce for a little heat.
• Add Greens: Wilt in some spinach or kale to the ricotta filling before rolling.

Tips for Success

A few little pointers to make sure your stuffed salmon rolls turn out perfectly every time:

• Don’t Overfill: Resist the urge to stuff them too full, or the filling might ooze out while cooking. A generous but manageable layer is best.
• Blanch Asparagus Properly: Cooking the asparagus briefly ensures it’s tender when the salmon is done, and keeps it bright green.
• Pat Salmon Dry: This is crucial for getting that lovely golden-brown sear on the outside, which adds a lot of flavor.
• Don’t Overcook Salmon: Salmon cooks quickly! Keep an eye on it in the final step to make sure it doesn’t dry out. It should be opaque and flake easily.
• Use Fresh Lemon & Herbs: Seriously, the fresh stuff makes a huge difference in the brightness of this dish.

How to Store It

If you happen to have any leftovers (which is a big IF!), store them in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or in a skillet over low heat with a splash more stock or water to keep it moist.

FAQs

Got questions? I’ve got (brief) answers!

Can I bake these instead of pan-frying?

Absolutely! Brown the rolls in a skillet first as directed (this adds flavor!), then transfer them to a baking dish. Make the sauce in the same skillet, pour it over the rolls, cover the dish with foil, and bake at 375°F (190°C) for about 12-18 minutes, or until the salmon is cooked through.

Can I use frozen salmon?

Yes, just make sure it’s fully thawed in the refrigerator overnight before prepping and cooking.

I don’t like asparagus. Can I leave it out?

Yep! The filling is delicious on its own. You can simply make salmon rolls filled only with the ricotta mixture.

Can I make the filling ahead of time?

Definitely! You can mix the ricotta filling up to a day in advance and keep it covered in the fridge.