Asparagus and Salmon Roll-Ups with Lemon and Basil Ricotta.

There's something about food rolled up that just gets me every time... tacos, rice-paper rolls, san choi bao and now, these amazing salmon and asparagus roll-ups.

These guys offer a hearty serve of salmon to give you your daily dose of omega 3 fatty acids plus the nutrient-packed asparagus which includes a great range of the V's (vitamin A, C, E and K) plus chromium; a trace mineral that enhances the transport of glucose into cells and out of the blood. That's good news if you are keeping an eye on your blood sugar levels.


- 4 salmon fillets, skins removed

- salt and pepper to taste

- 350g ricotta

- 1/2 cup parmesan, grated

- 2 tablespoons basil, chopped

- 2 teaspoons lemon zest

- salt and pepper to taste

- 1/2 pound asparagus, trimmed

- 1 tablespoon butter

- 1/2 cup chicken stock

- 2 tablespoons lemon juice

- 2 teaspoons cornstarch


1. Season the salmon fillets with salt and pepper to taste, lay them down with the skin side up, 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 grease baking sheet with the seam side down.

2. Bake in a preheated 220C oven until the salmon is just cooked, about 15-20 minutes.

3. 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.

4. Serve the salmon rolls topped with the lemon sauce and optionally garnish with more basil and lemon zest.

Nutrition Facts: Calories 400, Fat 21.7g (Saturated 9.4g, Trans 0), Cholesterol 107mg, Sodium 419mg, Carbs 8.8g (Fiber 1.3g, Sugars 1.6g), Protein 43.8g

Recipe from Closet Cooking.

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