The sauce can be made while the salmon is cooking and works well with hot or room temperature fish. Make the sauce ahead for a party or stir it together at the last minutes for supper in a hurry.
- 1 tablespoon extra virgin olive oil 1 lb wild salmon fillet (divided into 4 pieces)
- kosher salt freshly ground black pepper
- 1/2 cup walnuts, toasted and finely chopped
- 1/3 cup extra virgin olive oil
- 1/3 cup freshly squeezed lemon juice
- 1/4 cup freshly minced parsley
- 2 tablespoons finely minced lemon zest
- 2 cloves garlic, minced
- Preheat the oven to 350 degrees F. Coat the bottom of a 10-inch square baking dish with the olive oil.
- Arrange the salmon steaks in the prepared pan. Season generously with salt and pepper. Bake just until opaque when flaked with a fork, about 12 minutes.
- Meanwhile, in a small bowl, combine the walnuts, olive oil, lemon juice, parsley, lemon zest and garlic; stir well. Set aside or refrigerate, tightly covered, for up to 12 hours. Bring to room temperature before serving.
- To serve, spoon the sauce evenly over the top of the warm salmon steaks. Garnish with a parsley sprig and serve immediately.