Preheat oven to 425°

In a bowl, mix the zest of 1 lemon + ¼-½ cup ricotta; set aside

Pat fish dry; using a sharp knife, cut a slit into the side thick part of the salmon (careful not to cut to the other side)

Lightly oil a small baking dish; trim asparagus ends, then place in baking dish with oil + salt/pep; add fish, then drizzle fish with oil, salt/pep + stuff with ricotta mixture; bake 15-20 min until firm, opaque + salmon is cooked through

Divide to plates + drizzle 1-2 tbsp chili crisp lime sauce to each