Preheat a convection oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.

Blanch the asparagus spears in boiling salted water for 120 seconds, then immediately submerge in an ice bath to shock; drain and pat thoroughly dry.

In a small glass bowl, whisk together the olive oil, lemon juice, lemon zest, minced basil, garlic, salt, and pepper to create a stable emulsion.

Lay the salmon strips flat on a clean work surface and brush the interior side of each strip with the lemon-basil mixture.

Place 5 asparagus spears across the narrow end of each salmon strip and roll the fish tightly around the vegetables.

Position the rolls seam-side down on the prepared baking sheet to ensure they remain closed during thermal processing.

Apply the remaining lemon-basil emulsion to the exterior of the salmon rolls using a pastry brush.

Bake for 10 to 12 minutes or until the internal temperature of the salmon reaches 145°F (63°C) and the flesh is opaque.