1 lb fillet of Pacific king salmon, skin on, preferably in one piece
2 shallots, finely minced (about 2 tablespoons)
1 tbsp fresh dill or chervil, minced
1 tbsp fresh tarragon, minced
3 tbsp parsley, minced
finely grated zest of 1/2 Meyer lemon (save juice for squeezing over cooked fish)
1 tbsp extra-virgin olive oil, or as needed
Flaky sea salt, such as Maldon
a handful of flat-leaf parsley, stems removed
1 handful arugula
2 handfuls baby greens or mixed lettuces
1/4 cup fennel fronds, dill fronds, or a mixture of the two
1 tbsp tarragon leaves
1 tbsp chives, chopped
5 radishes, thinly sliced
1/2 cup peeled and blanched fava beans, optional
2 tbsp white wine or champagne vinegar
1 tbsp finely minced shallot
1 tsp Dijon mustard
1/3 cup extra virgin olive oil
Sea salt and freshly ground pepper, to taste
Preheat oven to 250ºF. Half-fill a round or square cake pan with water and place it on the lower rack of the oven. Place a rack on a baking sheet. Rub the rack lightly with olive oil. Place the salmon, skin side down, on the rack and set aside to come to room temperature while you make the herb paste.
In a medium bowl, mix the shallots and herbs together. Add enough olive oil to make a chunky paste. Sprinkle the salmon lightly with sea salt and freshly ground pepper, then cover with herb paste. Sprinkle on a little more sea salt.
Roast for 20-25 minutes, until the fish is just cooked through and fish separates into moist flakes when prodded with the tip of a knife. Squeeze juice from zested lemon over fish.
While the fish is cooking, toss parsley, arugula, tarragon, dill and/or fennel fronds together. In a small bowl, whisk together vinegar, mustard, shallots, salt and pepper. Whisk in olive oil. Taste for seasoning. Just before serving, toss salad with half the dressing, drizzling in more as needed. Arrange on a platter or individual plates and top with radishes and favas. Arrange salmon next to salad.