Sockeye Salmon with Spinach and Beet Greens

Ingredients

• 3-pound sockeye salmon fillet
• 3 thin lemon slices
• 1/4 cup extra virgin olive oil
• 1/4 cup white wine
• 1 teaspoon lemon juice
• 1/2 tablespoon Dijon mustard
• 2 garlic cloves, chopped
• 1/4 cup chopped fresh basil
• 1/2 teaspoon chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon extra virgin olive oil
• 1 bunch beet greens, washed and coarsely chopped
• 1 bunch fresh spinach, washed and coarsely chopped
• juice from 2 lemons
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper