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

2 garlic cloves, chopped

1 bunch beet greens, washed and coarsely chopped

1 bunch fresh spinach, washed and coarsely chopped

1/4 cup extra virgin olive oil

juice from 2 lemons

1 teaspoon salt

1/2 teaspoon freshly ground black pepper