Preheat oven to 200°C.
Line a long bench with baking paper.
Place parsley into Thermo bowl and chop 2 sec/speed 6.
Add greens, cream cheese, and lemon juice.
Mix 6 sec/speed 6. Add pecans and half the salmon. Mix 3 sec/speed 4.
Lay 3 sheets of filo end to end along the paper. Brush liberally with melted butter. Repeat with remaining pastry sheets so that you have 3 layers.
Place the salmon mix along one side of the pastry and break the remaining salmon along the top. Carefully roll into large sausage shape, encasing the filling. Coil the pastry into shape and transfer to a flat baking sheet.
Brush with more butter and patch any breaks in the pastry with additional small pieces of filo as needed. (Filling must be completely covered.)
Bake for 20-25 minutes until golden and pastry crispy.
Serve hot in wedges with garden salad.