Preheat the oven to 200°C/gas mark 6. Heat the olive oil in a oven-proof frying pan and fry the salmon fillets skin side down for 1-2 minutes until the skin starts to crisp. Use a pair of tongs to turn the fillets skin side up, then transfer to the oven for 12 minutes.
Meanwhile, mix the ricotta with the juice and zest of 1 lemon. Season and set aside.
Toss the chicory and radicchio with the juice of the remaining lemon. Heat a griddle pan over a high heat. Chargrill the chicory and radicchio for a couple of minutes each side until you have nice griddle marks, then transfer to a bowl. Toss with the extra virgin olive oil and season.
Divide the ricotta between four serving plates and, using the back of a spoon, swipe it across the plate, so the ricotta acts as a base for the salmon. Top the ricotta with the salmon and serve with leaves on the side.