1. Preheat the Oven

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

2. Prepare the Ricotta Filling

In a medium bowl, combine ricotta cheese, chopped basil, lemon zest, lemon juice, minced garlic, salt, and black pepper. Mix until smooth and well blended.

3. Blanch the Asparagus

Bring a pot of water to a boil. Add the asparagus and blanch for 1–2 minutes until just tender but still bright green. Drain and set aside.

4. Prepare the Salmon

If the salmon fillets are thick, butterfly them by slicing horizontally without cutting all the way through. Gently flatten each fillet using a meat mallet or the back of a spoon.

5. Add the Filling

Spread an even layer of the ricotta mixture over each salmon fillet.

6. Roll the Salmon

Place 3–4 asparagus spears at one end of each fillet. Carefully roll the salmon around the asparagus and secure with kitchen twine or toothpicks.

7. Arrange for Baking

Place the salmon rolls seam-side down in the prepared baking dish. Drizzle olive oil over the top and season with additional salt and pepper.

8. Bake

Bake for 18–22 minutes, or until the salmon is cooked through and flakes easily with a fork.

9. Garnish and Serve

Remove from the oven and garnish with fresh basil leaves and lemon slices if desired. Serve warm.