Lemon-Drizzled Salmon Rolls Stuffed with Ricotta andParmesan over Asparagus

Ingredients:

4 salmon fillets (thinly sliced lengthwise)

12 asparagus spears, trimmed

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1 tablespoon lemon zest

2 tablespoons fresh basil, chopped

1 tablespoon olive oil

1 teaspoon garlic powder

Salt and pepper to taste

1 lemon, thinly sliced

For the lemon sauce:

2 tablespoons lemon juice

2 tablespoons olive oil

1 teaspoon honey

1/2 teaspoon Dijon mustard