Roasted Salmon With Walnut-Pepper Relish

1. 1

   Make the relish: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and bake until toasted, 7 to 10 minutes.

2. 2

   Let cool, then finely chop and transfer to a bowl.

3. 3

   Add the cayenne, lemon juice, honey, roasted red pepper, walnut oil, 1 tablespoon olive oil and 2 tablespoons parsley.

4. 4

   Add 1/2 teaspoon salt and black pepper to taste and toss to combine.

5. 5

   (The relish can be made up to 1 day ahead; cover and refrigerate.)

6. 6

   Make the salmon: Raise the oven temperature to 425 degrees F. Combine the remaining 1 tablespoon olive oil and 2 tablespoons parsley, the chives, lemon zest, 1/2 teaspoon salt, and black pepper to taste in a bowl.

7. 7

   Rub the herb mixture all over the salmon.

8. 8

   Lay skin-side down in a baking dish and roast until just cooked through, 12 to 14 minutes.

9. 9

   Let rest 5 minutes, then transfer to a platter and top with the walnut-pepper relish.

10. 10

    Photograph by Con Poulos

* Per serving · 4 servings · Values may vary.

No additional tips available.