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

• Gluten free

• Seafood

  • 4 (5 ounce salmon, fillets

• Produce

  • 1/2 lb Asparagus
  • 2 tbsp Basil
  • 2 tsp Lemon, zest

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 2 tsp Cornstarch
  • 2 Salt and pepper

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Parmigiano reggiano
  • 1 (12 ounce container Ricotta

Found on closetcooking.com

Description

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
• 1 cup asparagus, blanched
• 1/2 cup basil
• 1 clove garlic
• 2 tablespoons pine nuts, toasted
• 4 tablespoons parmigiano reggiano (parmesan), grated
• 3 tablespoons olive oil
• 1/2 lemon, zest and juice
• salt and pepper to taste

Directions

• 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.
• Bake in a preheated 425F/220C oven until the salmon is just cooked, about 15-20 minutes.
• 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.
• Serve the salmon rolls topped with the lemon sauce and optionally garnish with more basil and lemon zest.
• Puree everything in a food processor.

Nutrition