Preheat the oven to 375°F (190°C).

In a mixing bowl, combine ricotta cheese, basil, lemon zest, lemon juice, garlic powder, onion powder, salt, and pepper, blending until smooth.

Blanch asparagus in boiling salted water for 1-2 minutes, then transfer to an ice bath, drain, and pat dry.

Season salmon fillets with salt and pepper on both sides.

Spread ricotta mixture over each salmon fillet, place asparagus on filling, roll tightly, and secure with toothpicks.

Sear salmon rolls seam-side down in olive oil over medium-high heat for 2-3 minutes per side.

Transfer skillet to the oven and bake for 10-12 minutes until salmon reaches an internal temperature of 145°F (63°C).

In a saucepan, combine heavy cream, chicken broth, Dijon mustard, lemon juice, salt, and pepper. Simmer for 4-5 minutes.

Plate the salmon rolls and drizzle with lemon sauce, garnishing with chopped parsley.