Preheat your oven to 425°F (220°C) to create the perfect environment for cooking tender, flaky Lemon Basil Salmon Rolls.

Season the salmon fillets with a sprinkle of salt and pepper, ensuring a flavorful base. Lay each fillet flat on a clean cutting board.

In a mixing bowl, combine the ricotta cheese, grated Parmesan, chopped fresh basil, and lemon zest. Mix together until smooth.

Spread a layer of the cheese mixture over each salmon fillet. Place asparagus spears in the center and roll each fillet.

Transfer the assembled rolls to a greased baking sheet, seam-side down, and bake for 15 to 20 minutes.

While the salmon rolls bake, melt butter in a saucepan over medium heat. Add chicken broth and lemon juice, stirring to combine.

Create a cornstarch slurry by mixing cornstarch with cold water, then stir into the simmering sauce until thickened.

Once the rolls are done, plate each roll and drizzle with the lemon sauce. Garnish with additional basil or lemon zest.