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Ricotta Asparagus Stuffed Salmon

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people

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.