Preheat oven to 400°F (200°C) or air fryer to 375°F (190°C). If using an oven, line a baking sheet with parchment paper.

In a medium mixing bowl, combine the drained ricotta cheese, finely chopped fresh basil, lemon zest, lemon juice, 1/4 tsp sea salt, and 1/8 tsp black pepper. Stir until well combined. Taste and adjust seasoning if needed.

If asparagus spears are thick, you can quickly blanch them in boiling water for 1-2 minutes then immediately transfer to an ice bath, or simply use thinner spears raw. Ensure they are completely dry before using.

Pat salmon fillets very dry with paper towels. This helps with seasoning and browning. If your fillets are thicker than 1/2 inch, you can carefully butterfly them or gently pound them between two sheets of plastic wrap to an even 1/2-inch thickness. Season both sides lightly with a pinch of sea salt, black pepper, and optional garlic powder.

Lay each salmon fillet flat. Spread about 1-2 tablespoons of the ricotta mixture evenly over one side of each fillet, leaving a small border around the edges. Place 3-4 asparagus spears horizontally at one end of the salmon fillet.

Carefully roll the salmon fillet tightly from the asparagus end, creating a log. If necessary, secure the roll with 1-2 wooden toothpicks to hold its shape during cooking.

Oven Method: Place the stuffed salmon rolls seam-side down on the prepared baking sheet. Brush the tops and sides of the rolls with olive oil. Bake for 15-20 minutes, or until the salmon is cooked through and opaque, and the rolls are lightly golden. Cooking time will vary based on thickness of salmon.

Air Fryer Method: Lightly brush the stuffed salmon rolls with olive oil. Place them seam-side down in a single layer in the air fryer basket, ensuring not to overcrowd (cook in batches if necessary). Air fry for 12-16 minutes, flipping halfway through, or until the salmon is cooked through and lightly browned.

Carefully remove toothpicks (if used) before serving. Serve immediately with a side salad or roasted vegetables.