Preheat your oven to 400ºF (200ºC).

In a skillet, heat extra-virgin olive oil and butter over medium heat. Add chopped onion, celery, and green bell pepper. Sauté until softened, about 6 minutes. Remove from heat and let cool.

In a mixing bowl, combine cooled sautéed vegetables with mayonnaise, plain Italian breadcrumbs, and lemon juice. Stir in Worcestershire sauce and gently fold in lump crab meat until well incorporated.

Trim center-cut Atlantic salmon filets to ensure uniform thickness. Season with kosher salt and freshly ground black pepper. Cut filets lengthwise into strips.

Spread crab filling over each salmon strip and roll them into pinwheel shapes. Secure with toothpicks if needed.

Place pinwheels seam-side down on a lined baking sheet. Bake for 15 to 18 minutes until salmon is opaque and flakes easily.

Let cool slightly, serve garnished with chopped parsley and chives.