Average: 5 (2 votes)
Active time
30 minutes
6 servings

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

  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


Calories: 444
Fat: 38g
Saturated Fat: 5g
Sodium: 533 mg
Carbohydrate: 3g
Fiber: 1g
Protein: 25g

Yield: 6 servings

How'd it Taste?

Nicky S
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.
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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