For the salsa verde
a bunch of flat-leaf parsley, leaves only, finely chopped
a bunch of chives, chopped
a bunch of basil, chopped
a bunch of mint, chopped
2 cloves of garlic, peeled and chopped
4 anchovy fillets, chopped
2tbsp capers, rinsed and well chopped
150ml/5fl oz extra virgin olive oil
salt to taste and freshly ground black pepper
2tbsp red wine vinegar
For the salmon
4 salmon fillets 175-250g/6-8oz
1tbsp olive oil
sea salt and ground black pepper
In a small bowl, mix together the parsley, chives, basil, mint, garlic, anchovies and capers. Stir in the olive oil and season with salt and pepper. The sauce may be prepared several hours ahead. Just before serving, add the vinegar and adjust the seasoning.
Heat the oven to 200C/400F/Gas6. Pour the oil into a pan and place over a medium heat. Season the salmon well and when the oil has begun to smoke lay the fillets skin-side down. Cook for 2 minutes without turning, then place in the oven and finish cooking for a further 2-3 minutes.
Remove from the oven and divide among 4 plates. Spoon over the salsa verde and serve with lemon.