Dice onion and sauté in some quantity of oil.

Dice filleted salmon, salt, pepper, mix with the onion, and sauté in remaining oil over medium heat for 5 minutes. Add tomato paste; keep frying for another 5 minutes. Cover with a cup of filtered fish bouillion, and bring to a boil.

Dice peeled tomatoes, and blend with chopped greens.

Combine salmon with tomatoes, pour in lemon juice, mix, and then place in pots and cook in the preheated to 428 °F (220 °C) oven for 10 minutes. Serve with greens.