Directions:
- In a small mixing bowl combine cream cheese, snipped chives, milk, dill, garlic, lemon juice, and pepper; set aside.
- In a large pot bring 3 quarts water and the olive oil to boiling; add salt and lasagna noodles. Cook noodles for 10 to 12 minutes or until pasta is nearly tender.
- Meanwhile, snap off and discard woody bases of asparagus. If necessary, trim asparagus to 5-inch lengths. Add asparagus to pasta; cook 3 minutes more. Drain; rinse with cold water. Drain again and pat pasta dry with paper towels.
- Spread about 2 tablespoons of the cream cheese mixture evenly over each lasagna noodle.
- Divide salmon evenly among the noodles, placing a single layer of salmon on each noodle. Place 3 asparagus spears on one end of each noodle, letting the tips extend beyond the edge.
- Roll up each noodle. Tie with a fresh chive. Stand spring rolls upright to serve, if desired. Makes 8 side-dish servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.98 Kcal (251 kJ) | ||
| Calories from fat | 28.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 5% | |
|---|---|---|---|
| Cholesterol | 6.88mg | 2% | |
| Sodium | 258.72mg | 11% | |
| Potassium | 157.52mg | 3% | |
| Total Carbs | 2.78g | 1% | |
| Sugars | 1.44g | 6% | |
| Dietary Fiber | 1.03g | 4% | |
| Protein | 5.25g | 10% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 1.2mg | 7% | |
| Calcium | 26.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 73.26 Kcal (307 kJ) | ||
| Calories from fat | 34.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.85g | 5% | |
|---|---|---|---|
| Cholesterol | 8.4mg | 2% | |
| Sodium | 315.98mg | 11% | |
| Potassium | 192.38mg | 3% | |
| Total Carbs | 3.4g | 1% | |
| Sugars | 1.76g | 6% | |
| Dietary Fiber | 1.26g | 4% | |
| Protein | 6.41g | 10% | |
| Vitamin C | 5.2mg | 7% | |
| Iron | 1.5mg | 7% | |
| Calcium | 32mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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