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zest of 1 lemon
skinless salmon filets
In a bowl, mix the ricotta and feta cheeses, herbs, and lemon zest. Season with salt and pepper.
Preheat the oven to 200 °C (400 °F).
Place the first salmon filet on a baking tray lined with parchment paper. Baste with Dijon mustard and season with salt and pepper.
Evenly spread the filling on the flesh, then add the pistachios. Cover with the second salmon filet. Baste with olive oil, add the lemon slices, and then season with salt and pepper.
Bake until the salmon reaches an internal temperature of 63 °C (145 °F), i.e. around 25–30 minutes, depending on the thickness of the fish.