Rose Lemon Caper Salmon

6 cups mixed salad greens
1 lemon
SIDS SALT & PEPPER to taste
4 skinless salmon fillets
2 tbsp EV olive oil
1 tbsp rice bran oil
2 shallots, finely chopped
2 tbsp drained capers
½ cup dry rose wine or white wine
3 tbsp cold butter, cut in small cubes
¼ cup chopped fresh Italian parsley
¼ cup chopped fresh chives

Preheat the oven to 120°C.
Place the salad greens in a large bowl. Zest the lemon over the salad greens then squeeze in the juice of half of the lemon (reserve the other half). Drizzle the greens with olive oil, and season with SIDS SALT & PEPPER to taste. Toss, then set aside.
Sprinkle the salmon fillets all over with SIDS SALT & PEPPER. Heat a large nonstick frypan over medium-high heat. When the pan is hot, add rice bran oil. Add the fillets and cook until well browned, 2-3 minutes. Turn the fillets and cook until just cooked through, another 2-4 minutes, depending on thickness. Transfer the salmon to a baking tray and keep warm in the oven while you make the sauce.
Return the frypan to medium heat and add shallots and capers. Cook, stirring occasionally, until the shallots have softened, 2-3 minutes. Add the rose and the juice of the reserved lemon half. Bring to a boil, lower the heat and simmer until reduced by half, about 2 minutes. Whisk in the butter, a few cubes at a time, to make a creamy sauce. Stir in the parsley and chives.
Serve the sauce over the salmon, with the dressed greens alongside.