Prep Time : 10-15 minutes 
Cook Time : 20 minutes
Yield : 4 servings 

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Ingredients

4 (5 ounce) salmon fillets, skins removed

salt and pepper to taste

1 (12 ounce) container ricotta

1/2 cup Parmesan cheese, 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 broth

2 tablespoons lemon juice

2 teaspoons cornstarch

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Directions:

Preheat the grill to 425 degrees.

Salt and pepper the salmon

Place the salmon (the side where the skin would be) on a greased baking pan/dish

In a small bowl mix:

• ricotta

• Parmesan

• basil

• lemon zest

• salt and pepper

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Divide mixture to each salmon and several spears of asparagus

Roll them up with the seam side down (we folded it as the salmon was a little thicker than called for in the recipe).

Bake in the oven until the salmon is just cooked, about 15-20 minutes.

While salmon is cooking, 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.

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Serve the salmon with the lemon sauce on top with an optional garnish of more basil and lemon zest.

Nutrition:

Aprox. 378 calories

My notes:  

Another quick and easy, wonderful dish.  I was a little apprehensive with having salmon and ricotta together but I think this might be a new favorite.  My husband said he would have liked it with the asparagus on the side but since it all cooks at the same time it was easier to do as is.​

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I a going to add more lemon zest and juice than it calls for next time.  Additionally the recipe has several other sauces to try but until I have tried them I'm not listing them.

Found on: closetcooking.com