Preheat the oven to 400 degrees . Place a 1 1/2-pound wild salmon fillet skin side down on a parchment-lined shallow baking sheet; drizzle with 1 tablespoon extra-virgin olive oil and season with salt and pepper. Roast until beads of moisture form on the surface, about 8 minutes; let cool to room temperature. In a small bowl, whisk together 3 tablespoons white wine vinegar and 2 teaspoons dijon mustard, then whisk in 1/2 cup extra-virgin olive oil. Force 4 hard-boiled eggs through a fine sieve into the mustard vinaigrette; stir in 3 tablespoons finely chopped parsley. Serve with the salmon.