Description
Delicious stuffed salmon fillets paired with fresh asparagus spears, perfect for a satisfying and healthy dinner.
Ingredients
Scale
- 4 salmon fillets, skinless
- 1 bunch asparagus, trimmed
- 1 cup ricotta cheese
- 1 lemon, zest and juice
- 2 tablespoons fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon red chili flakes
- Fresh basil leaves for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Salmon: Lay the salmon fillets on a flat surface. Carefully slice a pocket into each fillet for stuffing.
- Make the Ricotta Mixture: In a bowl, combine ricotta cheese, lemon zest, chopped basil, and a pinch of salt and pepper.
- Stuff the Salmon: Fill each salmon pocket with the ricotta mixture.
- Prepare Asparagus: Toss asparagus spears with 1 tablespoon of olive oil, salt, and pepper. Lay the asparagus on a baking sheet.
- Assemble: Place the stuffed salmon fillets on top of the asparagus.
- Season and Bake: Drizzle the remaining olive oil over the salmon. Sprinkle red chili flakes and a bit more salt and pepper. Squeeze fresh lemon juice over the salmon and asparagus. Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through.
- Garnish and Serve: Garnish with fresh basil leaves and serve immediately.
Notes
- Ensure the salmon fillets are of equal thickness for even cooking.
- For extra flavor, marinate the salmon in lemon juice and olive oil for 30 minutes before stuffing.
- Use a sharp knife to carefully cut the salmon pocket to avoid tearing the fillet.
- If desired, serve with extra lemon wedges for added zest.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American