In a mixing bowl, combine ricotta cheese, chopped basil, lemon zest, salt, and pepper. Mix until smooth.

Blanch the asparagus pieces in boiling water for 2 minutes, then transfer to ice water to stop cooking.

Preheat the oven to 375°F (190°C).

Lay the salmon fillets flat and spread the ricotta mixture evenly over each fillet.

Place 2-3 pieces of blanched asparagus at one end of each fillet and roll tightly.

Place the rolls seam-side down in a baking dish and drizzle with olive oil, salt, and pepper.

Bake in the preheated oven for 15 minutes or until salmon is cooked through.

In a pan, melt butter over medium heat. Add chicken broth and lemon juice, bringing to a simmer.

Stir in honey if using, then add the cornstarch mixture to thicken the sauce, cooking for an additional 2 minutes.

Plate the salmon rolls and drizzle with the lemon sauce before serving.