Wrap your salmon fillet in plastic wrap and let it chill in the fridge for about an hour.
Using a fillet knife, thinly slice your salmon into about 2mm slices. If you're not a big fan of raw salmon, you can also use smoked salmon as a substitute.
Place your salmon slices neatly on a plate. If you want to serve it immediately, place a bag of frozen veggies underneath the plate to keep the plate's temperature as cold as possible while you work. Otherwise, leave it as is.
For the dressing, squeeze two lemons in a small bowl and add a splash of extra virgin olive oil and chopped parsley. Drizzle your dressing on top of your salmon and garnish with capers or mixed greens. Serve immediately.
If you're serving it for later, cover your salmon plate with a plastic wrap and place it in the fridge to let the juices marinate. Take it out of the fridge for about 10 minutes before serving, and top off with fresh greens of your choice.