Prepare spinach and ricotta stuffing. Set aside. 

Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each filet over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight-rolled package. Secure each flap with a toothpick. 

Season the salmon with salt and pepper.

In a large frying pan over medium heat, heat the vegetable oil. Add the stuffed salmon rolls and cook, turning occasionally, until browned, about 2 minutes per side.

Cover the frying pan; turn the heat down to low, and cook until just cooked through, about 5 minutes more. They will cook quickly so watch carefully. Transfer the rolls to a cutting board and let rest for 5 minutes.

While the salmon is resting, make the Lemon White Wine Sauce. In the same frying pan the salmon was cooked in, add white wine and pareve chicken stock (stirring and scraping the bottom with a wooden spoon until it is well combined).Bring to a boil and reduce to a sauce-like consistency. 

Whisk in the Dijon mustard, lemon juice, and season to taste with salt and pepper.

With a sharp knife, slice the salmon rolls into medallions. Divide the medallions among the serving plates. 

Spoon some of the Lemon White Wine Sauce over each one. Garnish with parsley and serve immediately.