Salmon Cutlets with Asparagus & Ricotta

Preparation: 15 min 

Cooking: 15 min

INGREDIENTS (4 people)

  • 4 Salmon Filets
  • 16 Asparagus
  • 1 tsp. Ricotta
  • 2 tsp. Mashed Tarragon


  1. Peel the asparagus and cut the endings. Cook them at vapor during 10 min
  2. Spread the salmon filets with Ricotta. Sprinkle the Tarragon with Pepper and a pinch of Salt
  3. Cut the asparagus at the same length size as the salmon filets and dispose the endings correctly with the Filet. Roll very tightly nets then wrap the rolls in clingfilm by tying a knot on each side
  4. Boil some water, cut the fire and dive the Cutlets from 3 to 5 min in the water. Drain them and your meal is ready!


This recipe is also excellent with other types of fish to ask your local Fishmonger for their tips!

saumon ilovymydietcoach


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