One day ahead:
Make the marinade: Combine the 1-1/2 cups olive oil, lemon zest, parsley, thyme, and the 2 Tbs. chopped garlic. Keep the marinade covered in the refrigerator.
Marinate the salmon: Preferably the night before or at least 1 hour before cooking, cover the salmon with about 1 cup of the marinade and keep covered in the refrigerator. Reserve the remaining marinade separately in the refrigerator.
Make the lemon oil: Combine the oil and lemon zest. Store it in a squeeze bottle (or a glass jar) in the refrigerator.
One hour ahead:
Roast the potatoes: Heat the oven to 425°F. Slice the potatoes 3/16 inch thick. (Cut through the shortest width of the potato; discard the ends.) Make sure there are 8 slices per person (48 slices total). Rub a rimmed baking sheet or jellyroll pan with a little oil. Lay eight potato slices in two slightly overlapping lines about 5 to 6 inches long and a total of 4 inches wide. Repeat with the remaining potatoes to make six separate beds for the salmon. Space the beds an inch apart.
Season the potatoes with plenty of salt and pepper and drizzle them with some of the reserved lemon-herb marinade. Cook until the potatoes are tender and beginning to turn golden brown, 30 to 35 minutes. Set the potatoes, still on the baking sheet, aside. Reduce the oven temperature to 400°F.
Set the 2 Tbs. olive oil, pine nuts, raisins, chopped roasted garlic, and bowl of washed greens next to the stove and put a large sauté pan on a burner. Take the salmon out of the refrigerator to come to room temperature.
20 minutes before serving:
Lift the salmon out of the marinade, letting excess oil drain off but leaving the herbs on the salmon undisturbed. Put a fillet on top of each bed of potatoes on the baking sheet. Season generously with salt and pepper. Put the pan in the oven and cook 12 to 14 minutes for medium-rare salmon or 16 minutes for medium. Pull from the oven and let rest before serving.
While the salmon is resting, heat the sauté pan over medium to medium high, add the olive oil, pine nuts, raisins, and chopped roasted garlic, and simmer for 1 minute. Add the arugula or spinach, season with salt and pepper, and cook until just wilted, 1 to 3 minutes, tossing with tongs constantly to mix the ingredients. (Add the arugula in batches, if necessary; when the first batch wilts, add the next and toss).
To serve: Using tongs, carefully spread the arugula loosely on the bottom of each plate, almost in a ring. Carefully slide a spatula under a bed of potatoes, lift the potatoes and salmon together, and set them in the center of the plate over the greens. Drizzle a generous 1 tsp. lemon oil over all. Repeat with the remaining salmon. Serve immediately.
nutrition information (per serving):
Photo: Ben Fink