Ingredients
Equipment
Method
Step-By-Step Instructions
- Preheat the oven to 375°F (190°C). Gather your ingredients and prepare your workspace.
- In a medium bowl, combine ricotta cheese, fresh basil, lemon zest, lemon juice, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Blanch the asparagus in boiling water for 1-2 minutes, then shock in ice water.
- Season both sides of the salmon fillets with salt and pepper.
- Spread the ricotta mixture over each salmon fillet, place a spear of blanched asparagus at one end, and roll it up securing with toothpicks.
- Heat olive oil in a skillet over medium-high heat. Sear the salmon rolls seam-side down for 2-3 minutes until golden brown.
- Transfer the rolls to a greased baking dish and bake for 10-12 minutes until the salmon flakes easily.
- In a small saucepan, combine heavy cream, chicken broth, butter, dijon mustard, lemon juice, and salt. Simmer over medium heat until sauce thickens slightly.
- Remove toothpicks from salmon rolls and drizzle the warm lemon sauce over them.
- Garnish with freshly chopped parsley before serving.
Nutrition
Notes
Use the freshest ingredients for the best flavor. Adjust seasonings to your liking and avoid overcooking the salmon.