Set oven rack to the middle position. Preheat oven to 400 degrees F (200 degrees C).
Line a sheet pan with foil and lightly coat with cooking spray or Olive Oil (to taste). Evenly spread out the Salmon (1 pound), and wedges of Lemon (1) on the tray. Generously season the fillets with Kosher Salt (to taste), and Ground Black Pepper (to taste).
Bake for 12 to 13 minutes, or until the internal temperature reaches 130 to 135 degrees F (55 to 57 degrees C). The fish should easily flake apart but not be dry.
As the fish cooks, make the lemon pesto sauce and ravioli. In a small bowl, combine Basil Pesto (7 ounce), with Lemon Juice (2 tablespoon). Set aside.
Bring Water (5 quart) and Olive Oil (1 tablespoon) to a boil. Add Ravioli (18 ounce), and reduce heat, boil gently for 7 minutes, stirring frequently. Use a slotted spoon to transfer ravioli to a colander to drain. Keep the water boiling for asparagus.
Drizzle cooked ravioli with a small amount of Olive Oil (to taste) to keep from sticking together.
Add Asparagus (1 pound) to the water and cook until tender and bright green, about 2 minutes. Drain and set aside.
To serve, add about 2 tablespoons to 1/4 cup lemon pesto sauce to each plate (on one side). Remove salmon skins (if still on after roasting), and place each piece of salmon on top of the sauce.
Evenly divide ravioli and sprinkle with Parmesan Cheese (1/3 cup). Add asparagus, Cherry Tomato (1/2 cup), and roasted lemon slices to each plate. Serve hot and enjoy!