Preheated 425F
Season the salmon fillets with salt and pepper to taste, lay them down with the skin side up... or where the skin USE TO be :D, 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 greased baking sheet with the seam side down.
Bake in 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.
Serves 4
400 Calories and 7 carbs per serving
Top with Asparagus Pesto
AND/OR
Pretty Dang Quick Marinara Sauce
Nutrition info from:Â https://www.verywellfit.comÂ
0 servings
Ingredients
Directions
Preheated 425F
Season the salmon fillets with salt and pepper to taste, lay them down with the skin side up... or where the skin USE TO be :D, 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 greased baking sheet with the seam side down.
Bake in 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.
Serves 4
400 Calories and 7 carbs per serving
Top with Asparagus Pesto
AND/OR
Pretty Dang Quick Marinara Sauce
Notes
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