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Prepare the Salmon Rolls:
Preheat your oven to 425°F.
Season salmon fillets with salt and pepper. Lay each fillet flat on a clean surface.
In a bowl, mix ricotta cheese, Parmesan cheese, chopped basil, lemon zest, and a pinch of salt and pepper.
Spread the ricotta mixture evenly over each salmon fillet.
Lay a few asparagus spears across the center of each fillet, then roll tightly with the seam side down.
Bake the Salmon Rolls:
Grease a baking sheet and place the salmon rolls seam-side down.
Bake for 15-20 minutes, or until the salmon is fully cooked and flakes easily with a fork.
Make the Lemon Sauce:
In a small saucepan, melt butter over medium heat.
Add chicken broth and lemon juice. Slowly stir in the cornstarch mixture and cook, stirring frequently, until the sauce thickens (about 3-5 minutes).
Drizzle the warm lemon sauce over the baked salmon rolls.
Garnish with fresh basil or extra lemon zest if desired.