Ricotta Asparagus Stuffed Salmon is a seafood lover’s dream meal. The secret ingredient is the lemon zest in the ricotta cheese.
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Ricotta Asparagus Stuffed Salmon is a beautiful dish that I crave all the time. This dish and also my Filo Pastry Salmon Wellington are my top fish dishes. I love fish to an enormous amount. Fish has always been the protein of choice that my body craves, over beef, pork, and chicken. I am fortunate enough to be able to consume all types of meats without dietary sensitivities or restrictions. While there are so many choices, my default will likely always be a fatty fish meal. Other types of fish that I gravitate towards include halibut, sablefish, and ahi tuna. The possibilities are endless with freshly selected fish and it can be a tasty dish even with the most minimal cooking methods. I hope to share more fish recipes!
Have you ever seen a whole halibut? Maybe this is something only men would know when they go halibut fishing but halibuts look really strange. I believe their eyes are on the same flat side of the fish. It is my favourite fish but I have never imaged it to look unappealing before being sliced into fillets.
Ricotta Asparagus Stuffed Salmon
Ingredients
- 2 salmon fillets boneless, skin removed
- salt and pepper to season
- 1 tsp dried basil
- 1/3 cup ricotta
- 1 egg
- 1/4 cup parmesan cheese grated
- 1 tsp lemon zest
- 6 asparagus stems trimmed
Instructions
- On a cutting board, place salmon fillets skin side up and remove skin.
- Season the salmon with salt and pepper on both sides.
- Sprinkle basil over the salmon skin side up (now without skin). Place 3 asparagus stems each.
- In a small bowl, mix ricotta, egg, lemon zest, and parmesan until blended.
- Place large scoops of the ricotta mixture over the salmon.
- Flip the salmon fillets over and fold in the sides to hold the ricotta in place as much as possible.
- Bake at 400 F on a sheet pan greased with butter for 20-30 minutes until the salmon is just baked through. Serve hot with your favourite sides.
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