Ingredients
Method
Preparation
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, chopped dill, and a pinch of salt and pepper. Stir until smoothly blended.
- Lay the salmon fillets on a clean surface and spread a layer of the ricotta mixture onto each fillet.
- Place 2-3 asparagus spears at one end of the salmon and roll them up gently but firmly.
- Secure the rolls with toothpicks if needed, and place seam-side down in a greased baking dish.
- Drizzle some olive oil over the top and sprinkle with salt, pepper, and Parmigiano-Reggiano if desired.
Cooking
- Bake the salmon rolls for 15-20 minutes until the salmon is opaque and flakes easily with a fork.
- Let them rest for a couple of minutes before serving.
Nutrition
Notes
For elegant dinner parties, pair these rolls with arugula salad dressed in lemon vinaigrette. For family weeknights, serve with roasted potatoes or simple rice pilaf. Try swapping asparagus for spinach or zucchini for a different veggie twist. A vegan version can be made with firm tofu blended with nutritional yeast and lemon.