Ingredients
4 salmon fillets (5 ounce), skins removed
1 container (12 ounce) ricotta
1/2 cup parmesan, grated
2 tbsp basil, chopped
2 tsp lemon zest
1/2 pound asparagus, trimmed
1 tbsp butter
1/2 cup chicken broth
2 tbsp lemon juice
2 tsp cornstarch
Salt and pepper to taste
1: Preheat oven to 425ºF/220ºC.
2: Season salmon with salt and pepper. On the skin side of each, top with ricotta, parmesan, basil, lemon zest, salt, pepper, several spears of asparagus.
3: Roll up each fillet, then place on a greased baking sheet with the seam side down. Bake for 15 to 20 mins or until the salmon is cooked.
4: For the sauce: Melt butter over medium heat, then add in broth, lemon juice, and cornstarch. Let it thicken. Drizzle over salmon rolls.
5: Optional: Garnish salmon with more basil and lemon zest.