Pat salmon fillets dry with a paper towel. Combine lemon juice, thyme leaves and 1 tbsp oil in a bowl. Season with salt & pepper and set aside.
Heat 1 tbsp of oil in a large non stick frying pan over medium high heat. Place salmon in pan and cook skin down for 3 -4 minutes or until golden and crisp. Turn and cook for a further 1 minute or until cooked to you liking. Transfer to a plate and cover to keep warm.
Reduce heat to medium, add lemon mixture to pan, cook 1-2 minutes until dressing comes to the boil. Break salmon into pieces.
Meanwhile, cook 400g spaghetti in plenty of boiling salted water. When cooked, drain and return to the pan. Add salmon, crumble over reduced fat ricotta, lemon dressing, chopped chives, chopped parsley and salt and pepper.
