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Preheat the oven to 375.
Line a sheet pan with parchment paper and set aside.
Add the panko, Parmesan, scallions and lemon zest to a bowl and mix to combine.
Mix together the olive oil, honey, paprika, garlic powder and salt in a small bowl and whisk until smooth.
Place the bowl in the oven to barely warm it up for about 1 minute, to make it easier to spread.
Place the salmon on the sheet pan, season with some salt, then pour the honey mixture over the salmon and brush it evenly over the surface.
Pile the panko topping over the salmon until the whole surface has a thick layer, then gently pat it down.
Drizzle a generous drizzle of olive oil over the top of the salmon, then place it in the oven for 15-17 minutes, until the salmon flakes easily with a fork. the thickness of the filet may require more or less time, so check it after 13 minutes.
While the salmon roasts, make the whipped ricotta and yogurt.
Add the ricotta, yogurt, salt, dill, oregano and lemon juice to a mixing bowl and use a whisk or a stand mixer to blend it together.
To serve, spread a layer of the ricotta onto a plate and top it with a slice of salmon.
Garnish with extra scallions.