Rating
5
Average: 5 (2 votes)
Active time
30 minutes
Yield
6 servings
Nutritioni
Ingredients

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

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

Instructions
  1. Preheat an oven to 375°F.  Place the walnut halves on a baking sheet and toast until fragrant and lightly golden, about 7 minutes. Let cool. Place the walnuts on a cutting board and coarsely chop.
  2. In a bowl, stir together the parsley, chives, thyme, oregano, sage, garlic and ½ cup extra virgin olive oil. Add the walnuts. Season to taste with salt and pepper.
  3. Heat the 3 tablespoons of olive oil over medium high heat in a large nonstick pan. Add the salmon in a single layer and cook until golden brown and crisp on 1 side, about 3 minutes. Turn the salmon carefully, season with salt and pepper, and continue to cook until golden brown and crisp on the second side, 2 to 3 minutes.
  4. In the meantime, add the lemon juice to the salsa verde. To serve, place 1 salmon fillet on each plate and top with the salsa verde. Garnish with lemon wedges and serve immediately.

Recipe Courtesy of Chef Joanne Weir for the California Walnut Commission

How'd it Taste?

Nicky S
5
My family and I LOVED this recipe. It's fairly easy and the salsa verde is amazing. We even mixed some in brown rice, which was very good. Highly recommend this.
Lois
5
This was very good - the salsa added that 'fresh' flavor from all the herbs. I think this will be easy to transition over to the grill as the weather warms up.

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