Asparagus and Lemon Basil Ricotta Stuffed Salmon Rolls
Servings: 4
Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 32-35 minutes
Ingredients:
*For the Salmon Rolls:*
- 4 (5-ounce) salmon fillets
- 1/2 lb asparagus, trimmed
- 2 tbsp fresh basil, chopped
- 2 tsp lemon zest
- 2 lemons, juiced
- 1/4 cup ricotta cheese
- 2 tbsp olive oil
- Salt and pepper to taste
*For the Lemon Butter Sauce:*
- 2 tbsp unsalted butter, softened
- 2 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions:
1. *Preheat Oven*: Preheat the oven to 400°F (200°C).
2. *Prepare the Asparagus*: Blanch the asparagus in boiling water for 3-5 minutes, or until tender. Shock in an ice bath to stop cooking.
3. *Make the Ricotta Filling*: In a bowl, mix together the ricotta cheese, chopped basil, lemon zest, salt, and pepper.
4. *Assemble the Salmon Rolls*: Lay a salmon fillet flat and spread a quarter of the ricotta filling on one end. Arrange 2-3 asparagus spears on top. Roll the salmon into a tight log and secure with a toothpick. Repeat with the remaining salmon fillets.
5. *Bake the Salmon Rolls*: Place the salmon rolls on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes, or until cooked through.
6. *Make the Lemon Butter Sauce*: In a bowl, whisk together the softened butter, lemon juice, Dijon mustard, salt, and pepper.
7. *Serve*: Serve the salmon rolls with the lemon butter sauce spooned over the top. Garnish with additional lemon wedges and chopped fresh herbs, if desired.