Lemon Basil Salmon Rolls

Ingredients:

• 4 salmon fillets, thin and boneless
• 8 asparagus spears, trimmed
• ½ cup ricotta cheese
• ¼ cup grated Parmesan
• 1 tbsp fresh basil, chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt & pepper to taste
• Lemon zest for garnish (optional)

Instructions:

1. Blanch Asparagus: Boil asparagus for 2 minutes, then plunge into ice water to stop cooking. Pat dry.
2. Make Filling: In a small bowl, mix ricotta, Parmesan, chopped basil, salt, and pepper.
3. Assemble Rolls: Lay salmon fillets skin-side down. Spread a spoonful of ricotta mixture on each, place 2 asparagus spears on top, and roll up gently. Secure with a toothpick if needed.
4. Cook: Heat olive oil in a skillet over medium heat. Cook salmon rolls seam-side down for 3–4 minutes. Flip and cook another 3–4 minutes until salmon is cooked through.
5. Finish: Drizzle with lemon juice and garnish with lemon zest and extra basil.

Serving Tip:
Serve with a light salad, couscous, or garlic sautéed spinach.