Roasted Salmon with Walnut-Red Pepper Relish

One of my favorite recipes that I made over the holidays was this very tasty salmon dish. We have been addicted to salmon lately and I love trying new ways to prepare it. This was so easy to make and tasted so fresh! Thanks, Food Network Magazine, for another big hit!

Roasted Salmon with Walnut-Red Pepper Relish

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Ingredients

1/2 cup walnuts
Pinch of cayenne pepper
1 tablespoon fresh lemon juice
1 teaspoon honey
2 tablespoons diced roasted red pepper
1 tablespoon walnut oil (I substituted with vegetable oil)
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives
1 teaspoon grated lemon zest 

2-to-3 1 lb. pound pieces of salmon 

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. Let cool, then finely chop and transfer to a bowl. Add the cayenne, lemon juice, honey, roasted red pepper, walnut (or vegetable) oil, 1 tablespoon olive oil and 2 tablespoons parsley. Add 1/2 teaspoon salt and black pepper to taste and toss to combine. (The relish can be made up to 1 day ahead; cover and refrigerate.)

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. Rub the herb mixture all over the salmon. Lay skin-side down in a baking dish and roast until just cooked through, 12 to 14 minutes. Let rest 5 minutes, then transfer to a platter and top with the walnut-pepper relish.

We served this with our go-to favorite side dish: Grilled asparagus. We simply trim the rough ends, and let them soak in olive oil and kosher salt for a few hours. They are always outstanding!

If you like salmon, this is a great recipe to prepare at home. Enjoy!