On a cutting board, place salmon fillets skin side up and remove skin.
Season the salmon with salt and pepper on both sides.
Sprinkle basil over the salmon skin side up (now without skin). Place 3 asparagus stems each.
In a small bowl, mix ricotta, egg, lemon zest, and parmesan until blended.
Place large scoops of the ricotta mixture over the salmon.
Flip the salmon fillets over and fold in the sides to hold the ricotta in place as much as possible.
Bake at 400 F on a sheet pan greased with butter for 20-30 minutes until the salmon is just baked through. Serve hot with your favourite sides.