Preheat the oven to 375°F (190°C).

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

Blanch asparagus spears in boiling salted water for 1-2 minutes, then plunge into ice water to stop cooking.

Season salmon fillets with salt and pepper on both sides.

Spread the ricotta mixture over each fillet, add asparagus, and roll tightly. Secure with toothpicks if necessary.

Sear the rolls seam-side down in olive oil over medium-high heat until golden brown, about 2-3 minutes.

Transfer the skillet to the oven and bake for 10-12 minutes until cooked through.

In a saucepan, combine heavy cream, chicken broth, butter, Dijon mustard, lemon juice, and a pinch of salt. Simmer for 5-7 minutes until slightly thickened.

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