6cupsbaby salad mixor a mix of purslane, butter lettuce, boston lettuce, and mache, for example
½cupwhole fresh parsley leaves
Preheat the oven to 300°F. Spray a baking pan with nonstick spray, or light oil the pan. Place the salmon filets in the baking pan.
In a small food processor blend together the scallions, 1/4 cup olive oil, dill, 1/4 cup parsley leaves, and 1/2 teaspoon salt. Spread the mixture over the salmon, and bake for about 18 to 25 minutes (depending on thickness), just until the salmon is barely cooked through and flakes easily. Let cool for a few minutes in the pan, until just warm.
For the salad, in a large bowl, mix together the lemon juice and 2 tablespoons of olive oil, plus salt to taste. Add the lettuces, 1/2 cup parsley leaves and chives and toss. Divide the salad between 4 plates and place a piece of salmon atop each pile of greens, removing the skin if you wish. Serve while the salmon is warm, or at room temperature if you prefer.