Preheat your oven to 375°F (190°C).

In a mixing bowl, combine the ricotta cheese, chopped basil, lemon zest, lemon juice, minced garlic, salt, and pepper until creamy and well-combined.

Blanch the asparagus in boiling water for 1-2 minutes until bright green, then plunge into ice water.

Butterfly and flatten the salmon fillets on a clean cutting board.

Spread the ricotta mixture on each fillet, lay asparagus on top, and roll tightly. Secure with toothpicks.

Place rolls seam-side down in a greased baking dish, drizzle with olive oil, and season. Bake for 18-22 minutes.

Let rolls rest for 5 minutes before serving. Garnish with lemon slices and basil.