What a delicious fish this was! There was nothing left on anyone’s plates!!! Looks like this recipe is going to be a definite go-to this summer. It is bursting with flavor. If you haven’t figured it out yet, parsley is one of my favorite herbs and in this recipe I used curly parsley.
It’s worthwhile to note the many health benefits of parsley. These include controlling cancer, diabetes, and rheumatoid arthritis, along with helping prevent osteoporosis. Furthermore, it acts as a pain reliever with anti-inflammatory properties. It also provides relief from gastrointestinal issues such as indigestion, stomach cramps, bloating, and nausea, while helping strengthen the immune system. You can read more about the health benefits of parsley here.
- 4 6-oz salmon fillets
- 1 small garlic clove
- 1 cup chopped herbs (such as parsley, dill, and/or basil)
- 1 tbsp chopped pickles (capers, cornichons, or chile)
- 2 tbsp fresh lemon or lime juice
- 6 tbsp extra-virgin olive oil, divided
- Freshly ground pepper
- Flaky sea salt
- Mix together garlic, herbs, pickles, lemon juice and 5 tbsp of olive oil in a blender.
- Season green sauce with salt and pepper.
- Heat remaining tbsp of oil in a large nonstick skillet to coat.
- Season fish generously on both sides with salt and lay, skin side down, in cold skillet.
- Place skillet over medium heat and let it gradually heat up until fat starts to cook out of fish, about 4 minutes.
- At this point you may press gently on fish so that the skin is flat against the pan.
- Continue to cook until skin is super-crisp and flesh is mostly opaque (you can increase or decrease heat slightly if needed, but don’t try to rush it), 8–12 minutes longer, depending on the thickness of the fish.
- Turn fish and cook just until opaque all the way through, about 1 minute.
- Spoon green sauce onto a platter and carefully set fish, skin side up, on top. Sprinkle with sea salt.