Start by cutting a large slit down the top of the salmon fillets creating a pocket. Place onto a baking tray. In a medium sized bowl, grate in the zest of half the orange (reserve the orange), sun dried tomatoes, basil, 1 tbsp toasted pine nuts. Rip the mozzarella ball into small pieces and add in, then also crumble the packet of crackers and add in also. Season with black pepper , drizzle in a little olive oil and mix together well. Use the mixture to stuff the 2 pockets in the salmon. Drizzle over a little more olive oil and bake in the oven at 200°C for 12 minutes or to your liking. Meanwhile, place 4 slices of prosciutto on a baking tray and bake in the oven until crispy. Next, make the salad by mixing the leaves with oil, vinegar and season with salt and pepper. Place into 2 bowls, add in the remaining pine nuts and segment the orange and arrange over the top. Place the stuffed salmon on top and serve with the crispy prosciutto crumbled over.