Ingredients:
4 salmon fillets (skinless, about 150–200g each)
1 cup ricotta cheese (or cream cheese)
1/2 cup shredded mozzarella (or parmesan)
1 clove garlic, minced
2 tbsp fresh chives or parsley, chopped
1 tsp lemon zest
Salt and black pepper to taste
1 tbsp olive oil
1 bunch fresh asparagus (trimmed)
Fresh basil leaves for garnish
Lemon slices for serving
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Instructions:
1. Prepare the filling
In a bowl, mix ricotta cheese, mozzarella, garlic, herbs, lemon zest, salt, and pepper until creamy.
2. Prepare the salmon
Place the salmon fillets on a flat surface.
Gently slice each fillet lengthwise to make a thin sheet (or pound lightly to flatten).
Spread a spoonful of the cheese mixture over each fillet.
3. Roll the salmon
Carefully roll each salmon fillet around the filling.
Secure with toothpicks if needed.
4. Cook the asparagus
In a pan with boiling water, blanch asparagus for 2 minutes, then drain.
Place them on a baking tray as a base.
5. Bake the salmon rolls
Arrange salmon rolls on top of the asparagus.
Drizzle with olive oil.
Bake in a preheated oven at 200°C (400°F) for about 18–20 minutes, until salmon is cooked and lightly golden.
6. Serve
Garnish with fresh basil leaves and lemon slices.
Serve warm with a drizzle of olive oil or lemon juice on top.
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✨ You get a light, elegant dish perfect for lunch or dinner.
