Bring a small saucepan of lightly salted water to a boil. Add the trimmed asparagus spears and blanch for 2-3 minutes, until bright green and crisp-tender. Immediately drain and transfer to an ice bath or rinse under cold water to stop the cooking. Pat dry with paper towels.

In a small mixing bowl, combine the whole milk ricotta cheese, finely chopped fresh basil, lemon zest, minced garlic, 1/4 tsp salt, and a pinch of black pepper. Mix well until all ingredients are evenly incorporated. Taste and adjust seasoning if necessary.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place each salmon fillet flat on a cutting board. Using a very sharp knife, carefully slice each fillet horizontally in half, creating two thinner pieces. This will give you 8 pieces of salmon in total. Pat the salmon pieces dry with paper towels.

Lay a salmon piece flat on your work surface. Spread about 1-2 tablespoons of the ricotta mixture evenly over one side of the salmon, leaving a small border around the edges. Place 1-2 blanched asparagus spears at one end of the salmon. Carefully roll the salmon tightly, starting from the asparagus end, to form a neat roll.

Repeat with the remaining salmon pieces, ricotta filling, and asparagus. You should have 8 salmon rolls.

Arrange the salmon rolls seam-side down on the prepared baking sheet. Lightly brush the tops of the rolls with olive oil and sprinkle with the 1/2 tsp salt and 1/4 tsp black pepper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact time will depend on the thickness of your salmon rolls.

Carefully transfer the Lemon Basil Salmon Rolls to serving plates. Garnish with fresh lemon wedges and extra basil leaves, if desired. Serve immediately.