Season the salmon fillets with salt and pepper. Trim the slices of fontina to fit on top of the salmon.
Lay a slice of the trimmed cheese on top of each salmon fillet, followed by 4 sage leaves. Wrap 2 slices of Parma ham around each salmon fillet to hold the cheese and sage leaves in place.
Heat a griddle pan until hot, add the wrapped salmon fillets and cook for 5 minutes on each side, taking care when turning them over.
Serve the salmon hot with rocket and parsley pasta (see below).