This decidedly warm-weather salmon is bathed in an olive-oil-and-herb mixture and cooked at a fairly low temperature to let it cook through without browning, and give it a very tender texture. Then it's perched on a pile of springy greens - you can use any baby lettuce mix you like, or create your own. Mix that with a pile of additional fresh herbs, toss with some fresh lemon juice and good olive oil, and the whole thing tastes like late spring has willed itself into a meal.

Sometimes I like salmon to be browned and crispy, but in this case I was going for a more delicate, poached texture so the herbs would retain their color, and the whole dish would be soft and gentle. Summer is peak season for wild Alaskan salmon, which has a more pronounced salmon flavor than farm-raised. I used coho salmon here, with a deep, rich, reddish-orange color. Grab it when you see it.Herbed Salmon over GreensStart to finish: about 35 minutesServings: 4Salmon:4 6-ounce salmon fillets5 scallions, white and light green parts only, cut into 1-inch pieces⅓cup extra-virgin olive oil3 tablespoons fresh dill sprigs¼cup fresh parsley leaves½teaspoon coarse or kosher salt, plus more to tasteSalad:2 tablespoons fresh lemon juice2 tablespoons extra-virgin olive oilKosher salt to taste6 cups baby salad mix, or a mix of purslane, butter lettuce, Boston lettuce and m'che, for example½cup whole fresh parsley leaves¼cup sliced chivesPreheat the oven to 300 degrees Fahrenheit. Spray a baking pan with nonstick spray, or lightly oil the pan. Place the salmon filets in the pan.In a small food processor, blend together the scallions, ⅓ cup olive oil, dill, ¼ cup parsley leaves, and ½ teaspoon salt. Spread the mixture over the salmon, and bake for about 16 to 18 minutes, 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, ½ 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.Nutrition information per serving: 483 calories; 292 calories from fat; 33 g fat (5 g saturated; 0 g trans fats); 106 mg cholesterol; 384 mg sodium; 6 g carbohydrate; 3 g fiber; 1 g sugar; 39 g protein.