About the Recipe
Ingredients
Sauce vierge:
4 Roma tomatoes, seeded and diced (about 3 cups)
1 large shallot, finely chopped (about ¼ cup)
½ cup chopped flat-leaf parsley
½ cup chopped fresh chives
3 tbsp chopped fresh tarragon
½ cup extra-virgin olive oil
Zest and juice of 1 large lemon
Sea salt and coarsely ground black pepper
Salmon:
1 (2 to 3 lb) any salmon fillet
Olive oil, for brushing the salmon and for drizzling
Sea salt and coarsely ground black pepper
½ lemon
Preparation
Sauce:
Combine all the ingredients in a large bowl. Season to taste. Set aside to marinate for 30 minutes.
Salmon:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Brush the skin with olive oil and season both sides with salt and pepper.
2. Place the salmon skin side down onto the prepared baking sheet. Add the lemon cut side up beside the salmon, and bake for about 20 minutes, depending on the thickness of fish. An instant-read thermometer inserted in the thickest part should read 120°F to 125°F. Set aside to rest for 2 to 3 minutes.
3. Add a few generous spoonfuls of sauce vierge on top, drizzle with olive oil, and serve with the charred lemon.
Chef’s note: Alternatively, preheat the grill and cook on the grate skin side down. (The bbq acts like an “oven” with the lid closed so you cook the fish evenly.)