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1/2 cup fresh chopped flat-leaf parsley 3 tablespoons chopped fresh chives 1/2 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh oregano 1/4 teaspoon chopped fresh rosemary 3 tablespoons capers, chopped ¾ cup pitted chopped Ripe olives 2 garlic cloves, minced 1/2 to ¾ cup extra-virgin olive oil 5 tablespoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper 1 side of salmon, 2 1/2 pounds, skinned and boned 1 lemon, cut into thin slices 4 tablespoons extra virgin olive oil Flat leaf parsley as a garnish Lemon wedges as a garnish
In a bowl, stir together the parsley, chives, thyme, oregano, rosemary, sage, capers, olives, garlic and olive oil. Season to taste with salt and pepper. Set aside.
Preheat an oven to 400F.
Dry the fish with paper towels. Rub salt and pepper on both sides of the salmon and brush with olive oil.
On a baking sheet large enough to hold the salmon, lay 18 inch wide by 2 1/2 foot piece of parchment paper. Lay the salmon in the center of the foil and place the lemon slices on top of the salmon. Cover with a matching piece of parchment paper. Fold and crimp the edges to make an airtight package. Bake the salmon until an instant-read thermometer registers 145 F, about 25 to 35 minutes.
Remove the salmon from the oven. Place the salmon on a platter and cut a long slit down the center of the parchment paper. Garnish with parsley and lemon wedges.
Place the Olive Salsa Verde in a small bowl and serve on the side.
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