For the hearts of spinach: 
500 g spinach4 eggs
200 g grated cheese
Butter to taste
Flour to taste
For the salmon:
4 salmon fillet
1 untreated lemon 
Thyme to taste
Olive oil to taste
Salt to taste
For the pesto:
1 bunch of rucola
50 g grated cheese
50 g pine nuts
1 clove of garlic
Salt to taste
100 ml olive oil
Preheat the oven to 180° and in the meantime prepare the hearts of spinach. Beat eggs, add a pinch of salt and grated cheese. Add the washed spinach, previously blanched and chopped, as well as salt, pepper and mix together.Take a baking pan, grease with butter, then flour the bottom and the edges of the baking pans and put it in the oven for 25/30 minutes. Grease the salmon with oil emulsified with some drops of lemon, then lay it in a baking tray coated with baking paper, being careful to lay the fish on the side of the skin, then scatter some thyme to season it and put it in the oven to 180° for 15 minutes. For the rucola pesto mix all the ingredients together into a mixer and spin it until it turns into a creamy texture.Lay the salmon and the hearts of spinach on a dish, salt to taste and decorate it with thyme sprigs, a lemon peel and rucola pesto.
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