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
- 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.
- 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.
- 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.
- 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
Saturated Fat: 5g
Sodium: 533 mg