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ROASTED LEMON CRISPY-SKINNED SALMON WITH SALSA VERDE.

Crispy-skinned wild salmon sits atop a bed of savory caramelized leeks and roasted lemon, topped with the tangy, herbaceous green of Italian-style salsa verde. The perfect supper.
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Ingredients
  

Salsa Verde

  • 1 clove garlic, minced
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon sea salt
  • 1/3 cup minced green onion, green parts only, from about 3 green onions
  • 1 1/2 cups fresh mint leaves
  • 1 cup fresh parsley leaves
  • 1 cup fresh dill
  • 1 lemon, zested
  • 1 cup olive oil

Roasted Lemon Crispy-Skinned Salmon

  • 3 tablespoons olive oil, divided
  • 1/2 cup sliced leeks
  • few pinches sea salt
  • 1 lemon, very thinly sliced, skin on
  • 1 to 1 1/2 pounds salmon, skin on, cut into even 4-5 fillets of even thickness
  • 1/2 cup thinly sliced leeks, white parts only
  • thinly sliced radishes, to garnish
  • lemon slices, to garnish

Instructions
 

Salsa Verde

  • In a jar or bowl, combine the minced garlic, red wine vinegar, salt, and minced green onions. Let the flavors marry while you finely chop the rest of the herbs.
  • Add the finely chopped mint, parsley, and dill to the vinegar mixture. Add the lemon zest and olive oil. Stir to combine, creating a thick green sauce. Set aside while you make the salmon.

Roasted Lemon Crispy-Skinned Salmon

  • Preheat the oven to 375º.
  • Heat a large cast-iron skillet over medium heat. Add 1 tablespoon of oil to the skillet. When the oil is screaming hot, sear the skin-side of each fillet for 45-60 seconds, or just until the skin is crisp and starting to brown. Remove the fillets and place skin-side up on a plate.
  • Add another tablespoon of olive oil to the skillet and then the leeks. Season with a few pinches of sea salt. Sauté the leeks until golden brown, stirring frequently, about five to eight minutes. Remove from the skillet and place into a small bowl.
  • Cover the bottom of the skillet in an even layer of lemon rounds. It's fine if they overlap slightly. Drizzle with the remaining tablespoon of olive oil. Let them cook until they begin to turn golden brown, then sprinkle them with the leeks and add the salmon in, crispy skin-side up (cut-side of the salmon down, touching the leeks and lemon). Turn off the stovetop and move the skillet to the preheated oven for 7-10 minutes, until the fish is just cooked through. 
  • Remove from heat, sprinkle with flaky sea salt and pepper, and top with salsa verde and sliced radishes. Serve with extra lemon.