Preheat oven to 250 degrees. Bring salmon to room temperature. Make a bed of the sliced onions and top with the thickly sliced lemons (this forms the bed you will rest the salmon on) top with the salmon filets, brush salmon with olive oil and sprinkle with a bit of salt and pepper. Top with the thinly sliced lemons. Bake at 250 degrees for 25-35 minutes. The salmon will look almost as if it's raw, but it isn’t.

Cut off the green part of the leek, leaving only the bottom white part, and remove the tough outer leaves. Cut off the root and chop leeks in half lengthwise. Rinse under cold running water to remove any dirt and grit. Cut the leeks lengthwise into VERY thin strips – as thin as you can.

Heat 2 tablespoons chicken stock in a medium skillet over medium heat, add leeks and sauté for about 5 or 6 minutes. Add ½ cup chicken stock, lemon juice and pepper. Do not add salt at this point. Cover and cook for about 5 more minutes or until very soft and all the liquid is evaporated. Taste for seasoning and add salt if desired.

Divide spinach among 4 plates. Discard the lemon from atop the salmon and put one fillet on each spinach mound. Top with braised leeks and drizzle a little olive oil on each portion. Garnish with additional chives if desired.