Place salmon on a sheet pan and season with salt, pepper, and olive oil.
Cook at 300 degrees Fahrenheit until fully cooked. Once cooked, allow to cool.
Shred with a fork.
Add lemon zest. lemon juice, olive oil, chopped dill, chiffonade chives or scallions, and Greek yogurt.
Place 3 oz of salmon salad in a ring mold in the center of a plate.
Garnish with radish, chervil, and celery leaf if available.
Enjoy with your favorite crackers.
