Lemon Basil Salmon Rolls

 

 

 

 

 

 

 

Ingredients

For the Salmon Rolls:

4 salmon fillets (5 oz each), skin removed
Salt and pepper, to taste
1 1/2 cups ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons fresh basil, finely chopped
2 teaspoons lemon zest
1/2 pound asparagus, trimmed
For the Lemon Sauce:

1 tablespoon butter
1/2 cup chicken broth
2 tablespoons fresh lemon juice
2 teaspoons cornstarch mixed with 2 teaspoons water

Instructions

Prepare the Salmon Rolls:

Preheat your oven to 425°F.
Season salmon fillets with salt and pepper. Lay each fillet flat on a clean surface.
In a bowl, mix ricotta cheese, Parmesan cheese, chopped basil, lemon zest, and a pinch of salt and pepper.
Spread the ricotta mixture evenly over each salmon fillet.
Lay a few asparagus spears across the center of each fillet, then roll tightly with the seam side down.
Bake the Salmon Rolls:

Grease a baking sheet and place the salmon rolls seam-side down.
Bake for 15-20 minutes, or until the salmon is fully cooked and flakes easily with a fork.
Make the Lemon Sauce:

In a small saucepan, melt butter over medium heat.
Add chicken broth and lemon juice. Slowly stir in the cornstarch mixture and cook, stirring frequently, until the sauce thickens (about 3-5 minutes).
Serve:

Drizzle the warm lemon sauce over the baked salmon rolls.
Garnish with fresh basil or extra lemon zest if desired.