- 10 min
- 30 min
½ block (100 g, 3.5 oz) of Saputo Fetos cheese, broken into chunks
30 mL (2 tbsp) of extra-virgin olive oil
15 mL (1 tbsp) of 35% cream
1 garlic clove, minced
Zest and juice from ½ a lemon
30 mL (2 tbsp) of fresh basil
15 mL (1 tbsp) of fresh mint
Black pepper, to taste
4 skinless salmon fillets
1 bunch of asparagus, trimmed
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
In the bowl of a food processor, combine the Saputo Fetos cheese, olive oil, 35% cream, garlic, lemon zest and juice, basil, and mint. Process until the mixture has the consistency of a thick pesto. Season with black pepper.
Set the salmon fillets on a working surface, face side down. Spread a thick layer of the Saputo Fetos cheese mixture over each fillet. Place a few stalks of asparagus in the middle of each fillet, then roll the salmon around the asparagus. Transfer the rolls to the prepared baking sheet, seam side down. Season with black pepper.
Bake for 15 to 20 minutes, depending on the thickness of the salmon fillets, until the asparagus are tender and the centre of the rolls is hot.