Ingredients
Scale
- 4 skinless salmon fillets
- 1 bunch fresh asparagus (16–20 spears)
- 1 cup ricotta cheese
- 1/2 cup fresh basil, chopped
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 tablespoons butter
- 2 teaspoons Dijon mustard
Instructions
- Mix ricotta cheese, chopped basil, lemon zest, lemon juice, garlic powder, onion powder, salt, and pepper in a bowl until smooth.
- Blanch asparagus in boiling water for 1-2 minutes; transfer to an ice bath.
- Lay salmon fillets flat; spread ricotta mixture over each fillet. Place asparagus at one end and roll up; secure with toothpicks.
- Heat olive oil in an oven-safe skillet over medium-high heat; sear salmon rolls for 2-3 minutes on each side.
- Bake in a preheated oven at 375°F (190°C) for about 10-12 minutes or until flaky.
- For the sauce: whisk together cream, chicken broth, butter, Dijon mustard, lemon juice, and salt over medium heat until thickened.
- Serve salmon rolls drizzled with lemon sauce and garnished with fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (175g)
- Calories: 410
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 90mg