→ For the Salmon Rolls
01 -
4 boneless, skinless salmon filets (approximately 150g each), sliced lengthwise if thick
02 -
12 asparagus spears, trimmed
03 -
Salt and black pepper to taste
04 -
1 tablespoon olive oil
→ Ricotta Filling
05 -
¾ cup ricotta cheese (drain excess liquid if watery)
06 -
1 tablespoon lemon zest
07 -
1 tablespoon fresh lemon juice
08 -
2 tablespoons chopped fresh basil
09 -
1 clove garlic, minced
10 -
2 tablespoons grated parmesan cheese
11 -
½ teaspoon salt
12 -
¼ teaspoon black pepper
→ For the Lemon Sauce
13 -
1 tablespoon olive oil or butter
14 -
2 cloves garlic, minced
15 -
1 tablespoon flour
16 -
1 cup vegetable or fish stock
17 -
2 tablespoons fresh lemon juice
18 -
1 teaspoon lemon zest
19 -
Salt and black pepper to taste
20 -
2 tablespoons cream or milk (optional for a richer sauce)
21 -
Chopped fresh parsley or dill (for garnish)