1: Assemble the Salmon Rolls

1. Preheat your oven to 425°F (220°C). Lightly grease a baking sheet with oil or cooking spray to prevent sticking.
2. Lay the salmon fillets on a clean surface. Season both sides with a pinch of salt and freshly cracked black pepper.
3. In a small bowl, combine the ricotta cheese, Parmesan cheese, chopped basil, lemon zest, and a pinch of salt and pepper. Mix until smooth and creamy.
4. Spread a generous layer of the ricotta mixture evenly over each salmon fillet.
5. Place 2–3 trimmed asparagus spears across the center of each fillet. Roll the salmon tightly around the asparagus, making sure the seam side is facing down on the baking sheet to prevent unrolling during cooking.

 2: Bake the Salmon Rolls

1. Transfer the baking sheet with the prepared salmon rolls to the oven.
2. Bake for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature of the salmon should reach 145°F (63°C).

 3: Make the Lemon Sauce

1. While the salmon bakes, melt the butter in a small saucepan over medium heat.
2. Add the chicken broth (or vegetable broth) and fresh lemon juice, stirring gently to combine. Let the mixture heat through.
3. Gradually stir in the cornstarch slurry (a mixture of cornstarch and water) while continuously whisking to prevent lumps.
4. Cook the sauce for 3–5 minutes, or until it thickens to a smooth, glossy consistency. Adjust seasoning with a pinch of salt or an extra squeeze of lemon juice if needed.

 4: Serve and Garnish

1. Remove the salmon rolls from the oven and arrange them on a serving platter.
2. Generously drizzle the warm lemon sauce over the salmon rolls, ensuring each piece is coated for maximum flavor.
3. Garnish with fresh basil leaves or an extra sprinkle of lemon zest for a vibrant and aromatic finish.