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

Ingredients

• Chum salmon

  Fish, raw

  4 fillet or 1.59kg

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Lemon zest

  2 tsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Asparagus

  Raw

  ½ lb or 227g

• Butter

  Unsalted

  1 tbsp or 14g

• Lemon juice

  Raw

  2 tbsp or 30g

• Chicken broth

  Soup, canned, less/reduced sodium

  ½ cup or 120g

• Ricotta cheese

  Whole milk

  12 oz or 340g

• Parmesan cheese

  Shredded

  ½ cup or 40g

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 greased 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.
5. Puree everything in a food processor.
6. (source: https://www.closetcooking.com/asparagus-and-lemon-and-basil-ricotta/)

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