Preheat oven to 400 degrees F and grease 8X8 baking dish.
On a baking sheet, toss asparagus in a drizzle of oil, lemon juice, salt, and pepper. Bake in oven for 10-12 minutes, or until tender.
In a medium bowl, whisk together eggs, with salt and pepper to taste. Set aside.
In a medium skillet, sauté leeks in 2 Tbsp. of olive oil on medium high heat. Cook until leeks begin to brown—about 5 minutes, then add spinach. Stir until spinach wilts and remove from heat.
When asparagus is done, remove from oven and reduce heat to 350 degrees F.
Spread the wilted greens in the bottom of the baking dish, followed by the asparagus, and salmon. Sprinkle in fresh dill, pour in the eggs, and scoop in the ricotta—in small dollops.
Cover with foil and bake for 35 minutes. Remove foil and continue to bake for 20 more minutes, or until eggs are fully cooked through.
Serve hot with a fresh crack of pepper. Enjoy!