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 minute for supper in a hurry.
- 1 tablespoon extra-virgin olive oil
- 1 pound wild salmon fillet (divided into 4 pieces)
- Kosher salt and freshly ground black pepper
- 1/2 cup California 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°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 and 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.