Preheat oven to 425 degrees.
In a small food processor, add the lemon juice, white balsamic vinegar, mint leaves, pea shoot microgreens, garlic and a dash of salt. Process until finely chopped.
With the food processor running, slowly add the olive oil and process until emulsified.
Place the salmon in large baking dish. Top with sliced lemon, sprinkle with scallions and chives, drizzle with pesto. Season with salt and pepper.
Bake for 15 - 20 minutes or until salmon is cooked to your liking. This pairs wonderfully with a big salad + warm, crusty baguette.