Grilled Salmon with Salsa Verde

Step 1

Pat the 4 salmon fillets dry and season both sides with the 1 tsp salt and 1/2 tsp black pepper. Let sit at room temperature for 10 minutes.

Step 2

In a small bowl, combine the 1 cup parsley (finely chopped), 2 tbsp capers (drained and chopped), zest and juice of the 1 lemon, and 2 tbsp of the olive oil. Stir to make a chunky salsa verde.

Step 3

Heat a grill or grill pan over medium-high. Brush the salmon with the remaining 1 tbsp olive oil. Grill skin-side down for 4-5 minutes until the skin is crisp and releases easily.

Step 4

Flip the salmon and grill for another 3-4 minutes until the flesh is opaque and flakes with a fork, about 145°F internal. Remove from grill.

Step 5

In a small saucepan, warm the 1/2 cup heavy cream over low heat until steaming, about 2 minutes. Do not boil.

Step 6

Spoon the cream sauce onto plates, top with the grilled salmon, and generously spoon the salsa verde over each fillet. Serve with extra lemon wedges if desired.