Description
Delight your taste buds with these elegant Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls served with a zesty lemon sauce. This dish is perfect for a special dinner or when you want to impress your guests with a flavorful and visually appealing meal.
Ingredients
Units
Scale
Salmon Rolls:
- 4 (5 ounce) salmon fillets, skins removed
- Salt and pepper to taste
- 1 (12 ounce) container ricotta
- 1/2 cup parmigiano reggiano (parmesan), grated
- 2 tablespoons basil, chopped
- 2 teaspoons lemon zest
- Salt and pepper to taste
- 1/2 pound asparagus, trimmed
- 1 tablespoon butter
Lemon Sauce:
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
Instructions
- Prepare Salmon Rolls: Season the salmon fillets with salt and pepper. Spread ricotta mixture on fillets, add asparagus spears, roll them up, and place on a baking sheet seam side down.
- Bake: Bake at 425F/220C for 15-20 minutes until salmon is cooked.
- Make Lemon Sauce: Melt butter in a saucepan, add broth, lemon juice, and cornstarch. Heat until thickened, about 3-5 minutes.
- Serve: Top salmon rolls with lemon sauce, garnish with basil and lemon zest.
Notes
- The salmon filets should come from smaller salmon or the part closer to the tail for easier stuffing and rolling.
Nutrition
- Serving Size: 1 salmon roll
- Calories: 380
- Sugar: 2g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg
