🐟 Stuffed Salmon Rolls
These Stuffed Salmon Rolls are dinner in 30 minutes. Thin salmon fillets wrap around a lemony spinach and ricotta filling, then roast over asparagus until the fish is just flaky. Extra-virgin olive oil and fresh basil finish the plate.
I love how the filling stays creamy while the salmon gets golden at the edges. One sheet pan does the work, and that extra lemon zest is not optional. 🌿
Jump to Recipe ↓ 🐟
Why You’ll Love These Rolls 🌿
- 🐟 Dinner in 30 minutes
- 🧀 Creamy spinach and ricotta filling
- 🍋 Lemon zest inside the salmon
- 🌱 Roasted asparagus on the same pan
- 🫒 Extra-virgin olive oil to finish
- 🌿 Fresh basil on top
- 🍽️ Looks like a restaurant plate on a weeknight
Why This Dish Fits an Anti-Inflammatory Mediterranean Plate
Salmon is one of the easiest Mediterranean proteins to cook well. Omega-3 fats in the fish pair with extra-virgin olive oil, leafy spinach, and asparagus. The filling is ricotta, a little feta, lemon, garlic, and herbs — not a heavy cream sauce poured over the top.
Roll the fillets tight and set them seam-side down. High heat gives you color on the salmon while the asparagus blister. Rest the rolls a minute before you serve so the filling stays put.
Frequently Asked Questions ❓
How do I get the salmon thin enough to roll? 🐟
Buy center-cut fillets and slice them horizontally into two thinner pieces, or place a fillet between parchment and gently pound it to an even ½-inch thickness.
Can I swap the ricotta? 🧀
Goat cheese or a mix of cream cheese and feta also work. Ricotta keeps the filling light and matches the photo.
Do I need toothpicks? 📌
Only if a roll wants to open. Most stay closed if you set them seam-side down on the asparagus.
What if I do not have asparagus? 🌱
Green beans or broccolini roast in the same time. Keep a vegetable under the rolls so the filling does not sit in the pan juices.
🐟 Stuffed Salmon Rolls
Ingredients 🛒
For the Filling
- ½ cup whole-milk ricotta
- ¼ cup crumbled feta
- 1 cup baby spinach, chopped
- 1 garlic clove, minced
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley or basil
- Pinch of sea salt and black pepper
For the Salmon and Asparagus
- 4 thin salmon fillets (about 5 oz / 140 g each)
- 1 lb (450 g) asparagus, trimmed
- 2 tablespoons extra-virgin olive oil, divided
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- Lemon wedges and fresh basil, to finish
Instructions 👩🍳
- Heat the oven to 400°F (200°C). Stir the ricotta, feta, spinach, garlic, lemon zest, herbs, salt, and pepper until the filling is thick and speckled with green.
- Pat the salmon dry. If the fillets are thick, slice them in half horizontally so they roll easily. Season both sides with salt, pepper, and oregano.
- Spread a spoonful of filling down the center of each fillet. Roll up and set seam-side down.
- Toss the asparagus with 1 tablespoon olive oil and a pinch of salt. Spread on a sheet pan and set the salmon rolls on top. Drizzle the rolls with the remaining olive oil.
- Roast 16–18 minutes, until the salmon flakes and the asparagus is tender. Rest 2 minutes. Finish with basil, lemon, and another thread of olive oil. Serve right away.
Nutrition
| Nutrient | Per serving (1 roll) |
|---|---|
| Calories | 390 |
| Protein | 36g |
| Net carbohydrates | 5g |
| Total carbohydrates | 7g |
| Fiber | 2g |
| Total fat | 24g |
| Sodium | 480mg |
Estimates based on salmon fillets, ricotta-feta filling, asparagus, and extra-virgin olive oil. Exact numbers vary with fillet size.
Notes & Tips 💡
- Do not overfill. A heaping tablespoon per roll is enough or the filling will spill.
- Extra-virgin olive oil on the fish and the asparagus is the Mediterranean fat in this plate.
- If a fillet is uneven, fold the thinner tail end in first so the roll stays neat.
- The salmon is done when it flakes and looks just opaque. It keeps cooking on the pan.
- This is best eaten right away while the filling is warm and the basil is fresh.
These Stuffed Salmon Rolls are lemony, herby, and done in 30 minutes. A simple dinner built on salmon, spinach, olive oil, and asparagus. 🐟🌿
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
