Remove the two sides of Regal salmon from the fridge and allow to rest at room temperature for 10-15 minutes, before removing from vacuum pack.

Preheat oven to 180°C.  Line a large baking tray with an edge with baking paper.

In a food processor bowl, add the ricotta cheese, chestnuts, smoked oysters, blue cheese and zest of lemon. Pulse to combine. Add the parsley, chives, oregano and lemon juice and pulse again to combine. Season to taste with salt and freshly ground black pepper.

Lay each of the salmon fillets on a flat, clean surface. Use a sharp knife to trim the smaller, tapered ends of the fillet, to make the two fillets the same size. Remove any pin bones and trim away excess fat or flaps of flesh to make to matching sized fillets. Any excess flesh can be finely diced and added back into the stuffing.

Spread the ricotta and chestnut mix over the flesh of one side of one salmon fillet. Be generous with the filling, but not too much that it will all spill out. Lay the other fillet over the top of the fillet. Cut 6-8 pieces of kitchen string and tie the salmon fillets together.

Carefully transfer the stuffed salmon onto the lined baking tray. Cover the top with slices of lime. Drizzle with olive oil and season with salt and freshly ground black pepper.

Bake in oven for 20 minutes, then remove from oven and spread the prepared vegetables around the base of the salmon. Return to the oven and cook for a further 20 minutes more until vegetables are tender. The salmon will be cooked when the internal temperature is about 63°C.

Once cooked, leave the salmon to rest for 5 minutes before serving.

Serve the salmon with steamed sugar snap peas and fresh warmed walnut bread.