Peel and mince the garlic.
Wash and rinse the argugula leaves.
Slice the Lemon (1) into wedges.
Preheat oven to 410 degrees F (210 degrees C).
Finely slice the chives.
Drizzle Salmon Fillet (2) with Extra Virgin Spanish Olive Oil (1 tablespoon) and Lemon Juice (1 teaspoon). Rub all over the fillets, then season with Sea Salt and Pepper (to taste). Add the salmon fillets to a baking dish lined with parchment paper.
Bake salmon for 13-15 minutes.
To make the saffron dijon sauce, add Saffron Threads (1/2 teaspoon) into a mortar. Using a pestle, pound down on the saffron until you form a powder.
Heat a small nonstick frying pan over a medium heat and add Extra Virgin Spanish Olive Oil (2 tablespoon). About 30 seconds later, add Garlic (1 clove) and mix with the oil. Cook for about 30 seconds. You don't want the garlic to get brown, just fragrant.
Add White Wine (2 tablespoon) and mix continuously until the wine reduces in half, about 2 minutes.
Add the mixture into the mortar with the saffron and let it infuse for 3 minutes or until it cools off.
Add Dijon Mustard (1/2 tablespoon) and mix together until you form a mayo-like consistency.
Add some Arugula (to taste) to a plate, place the salmon fillets on top, then spoon the saffron dijon sauce over the fillets. Garnish with Lemon (to taste) and Fresh Chives (to taste). Serve and enjoy!