Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce

This recipe takes the ends of salmon (or trout) fillets, and stuffs them with a mixture of
ricotta, fresh chopped basil and lemon zest along with the asparagus and the combination is simply brilliant; it just screams summer-y goodness! I added some parmesan cheese to the mix which is just packed with a mild flavour that brings everything home! The salmon rolls are served with a simple sauce with a base of broth and lemon juice and I added a touch of butter because the lemon butter flavour combo is so good!

Salmon rolls stuffed with a summery lemon and basil ricotta and asparagus that is baked and served with a fresh and tasty lemon sauce!

ingredients

• 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
• 1/2 cup chicken broth
• 2 tablespoons lemon juice
• 2 teaspoons cornstarch

directions

1. Season the salmon fillets with salt and pepper to taste, lay them down with the skin side up, top with the mixture of the ricotta, parmesan, basil, lemon zest, salt and pepper, several spears of asparagus and roll them up before placing them on a grease baking sheet with the seam side down.
2. Bake in a preheated 425F/220C oven until the salmon is just cooked, about 15-20 minutes.
3. Meanwhile, melt the butter in a small sauce pan over medium heat, add the mixture of the broth, lemon juice and corn starch and heat until it thickens, about 3-5 minutes.
4. Serve the salmon rolls topped with the lemon sauce and optionally garnish with more basil and lemon zest.

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