Elegant and light, these salmon rolls are stuffed with creamy ricotta, Parmesan, and fresh basil, wrapped around tender asparagus, and finished with a bright lemon sauce. Perfect for special occasions or a refined weeknight dinner!

Ingredients

For the Salmon Rolls:

4 salmon fillets (about 5 oz each), skin removed

A pinch of salt and freshly cracked black pepper

1½ cups ricotta cheese, smooth and creamy

½ cup finely grated Parmesan cheese

2 tablespoons fresh basil, finely chopped

2 teaspoons finely grated lemon zest

½ pound fresh asparagus spears, ends trimmed

For the Lemon Sauce:

1 tablespoon unsalted butter

½ cup chicken broth (or vegetable broth for a lighter option)

2 tablespoons fresh lemon juice

2 teaspoons cornstarch mixed with 2 teaspoons water (slurry)