How to Make It
Preheat the oven to 400°. Lay the prosciutto strips on a rimmed baking sheet in a single layer and bake for 8 minutes, or until crisp. Transfer the prosciutto to a plate.
Brush the baking sheet with 1 tablespoon of the olive oil and arrange the salmon fillets, skinned side down, on the sheet; season with salt and pepper. Roast the salmon for about 10 minutes, or until just cooked through.
Meanwhile, in a small bowl, combine the lemon juice with the chives, shallots and lemon zest. Slowly whisk in the remaining 4 tablespoons of olive oil and season with salt and pepper. When the salmon is done, transfer the fillets to plates, top with the lemon-shallot relish and crisp prosciutto and serve at once with lemon wedges.