Spread ½ Tbsp olive oil on the bottom of a baking sheet, then top with the salmon, skin side down. Spread the remaining ½ Tbsp olive oil evenly over the top of the fish, and sprinkle evenly with the salt.
Place fish in oven, and bake at 275, until fish is cooked through and flakes apart easily, about 20-25 minutes (although this timing may vary depending on the thickness of your filet).
Remove fish from pan, break into serving-sized pieces (I find it’s hard to cut cleanly after slow roasting), and transfer to a serving plate. Squeeze the juice from a few lemon wedges over the fish and top with fresh chives before serving.
Combine all ingredients of the salad in a large bowl, and mix well. Season to taste with salt and pepper as needed.