Herbed Cheese-Stuffed Salmon Rolls on Roasted Asparagus

Tender salmon fillets rolled around a lemony herbed cheese filling, baked atop roasted asparagus for a bright, flavorful meal.

INGREDIENTS

For the Salmon Rolls:

4 thin salmon fillets (skinless, ~6 oz each)

½ cup ricotta or cream cheese(softened)

2 tbsp grated Parmesan

1 tbsp fresh dill, chopped

1 tbsp fresh chives, chopped

1 tsp lemon zest + 1 tbsp lemon juice

1 clove garlic, minced

½ tsp salt + ¼ tsp black pepper

1 tbsp olive oil (for brushing)

For the Roasted Asparagus:

1 bunch asparagus, trimmed

2 tbsp olive oil

½ tsp salt + ¼ tsp black pepper

1 tsp lemon juice (after baking)

Optional Garnish:

Extra lemon wedges

Microgreens or parsley

INSTRUCTIONS

Prep the filling:

Mix ricotta, Parmesan, dill, chives, lemon zest, lemon juice, garlic, salt, and pepper in a bowl.

Roll the salmon:

Lay salmon fillets flat. Spread 2 tbsp filling on each, then roll tightly (like a sushi roll). Secure with toothpicks if needed.

Roast the asparagus:

Toss asparagus with olive oil, salt, and pepper on a baking sheet. Roast at 400°F (200°C) for 8 mins.

Add salmon & bake:

Push asparagus to the sides. Place salmon rolls seam-side down in the center. Brush with olive oil.

Bake 12-15 mins until salmon flakes easily.

Serve:

Drizzle asparagus with lemon juice. Garnish salmon with extra herbs and lemon wedges.

PRO TIPS:

No ricotta? Use whipped cream cheese or goat cheese.

Extra flavor: Add 1 tsp capers or ½ tsp Dijon mustard to the filling.

Crispier top? Broil 1-2 mins at the end.

This dish is light, creamy, and restaurant-worthy with minimal effort! Pair with a crisp white wine . Let me know if you’d like a side suggestion!