½ cup walnuts
¾ cup fresh chopped flat-leaf parsley
3 tablespoons fresh chopped chives
½ teaspoon chopped fresh thyme
½ teaspoon chopped fresh oregano
½ teaspon chopped sage
3 tablespoons capers, chopped
2 garlic cloves, minced
½ cup extra-virgin olive oil
Salt and freshly ground black pepper
3 tablespoons olive oil
6 pieces of salmon fillet, skin removed, about 2 pounds
3 tablespoons lemon juice
6 lemon wedges as a garnish
Recipe Courtesy of Chef Joanne Weir for the California Walnut Commission