Prep Time: 10 minutes
Cook Time: 20 minutes
1/2 cup extra-virgin olive oil
1/2 cup fresh basil leaves
1/4 cup each fresh Italian parsley leaves, tarragon leaves
2 tablespoons each fresh chervil and drained nonpareil capers
2 tablespoons coarsely chopped shallots
2 teaspoons each fresh rosemary leaves, tarragon leaves
1 lemon, peel finely grated, 1 tablespoon juice
Vegetables and Fish:
5 tablespoons olive oil
2 small fennel bulbs, trimmed, cut crosswise into 1/2-inch-thick slices
3 green onions, halved lengthwise
1 lemon, halved
Two 6-ounce skin-on salmon fillets
3 tablespoons butter
1 tablespoon drained capers
To make salsa verde:
- In mini food processor, pulse all ingredients until finely chopped. Season salsa to taste with salt and pepper. Set sauce aside at room temperature.
To cook vegetables and fish:
- Heat large grill pan over medium-high heat. Add 2 tablespoons olive oil, then lay fennel slices, lemon halves, and green onions in pan. Cook for about 3 minutes on each side, or until tender and golden brown. Season with salt and pepper.
- Meanwhile, using sharp knife, lightly score skin side of each salmon fillet. Lay fillets skin side down in large nonstick frypan. Sprinkle with salt and cook over medium heat for about 3 minutes, or until skin is golden brown and crisp. Turn salmon over. Add butter and capers and cook for about 2 minutes, or until salmon is still rosy in center, spooning melted butter and capers over salmon.
- Serve salmon with vegetables and lemon, spooning pan drippings and butter over salmon. Drizzle with salsa verde and serve.