Rinse the parsley and cilantro, shake off excess water and pat dry thoroughly with paper towels. Finely chop the parsley and cilantro if you prefer a chunkier salsa; otherwise proceed to the next step to pulse in a blender or food processor.

Combine ingredients

In a small food processor or blender, add parsley, cilantro (if using), capers, anchovy fillets, garlic, Dijon mustard, red wine vinegar, lemon zest and lemon juice. Pulse briefly to combine—you want a coarse but cohesive texture, not a smooth puree.

Emulsify

With the processor running on low, slowly drizzle in the extra-virgin olive oil until the mixture comes together into a loose sauce. Stop and scrape down the sides as needed. Taste and season with salt, freshly ground black pepper and red pepper flakes. Adjust acidity with more lemon juice or vinegar if desired.

Transfer the salsa verde to a small bowl and let rest at room temperature for at least 10 minutes for flavors to meld. Cover and refrigerate if making more than 1 hour ahead; bring back to room temperature before serving.

Salmon

Bring salmon to room temperature

Remove salmon from the refrigerator 15–20 minutes before cooking so it cooks evenly. Pat the fillets dry with paper towels—dry skin gives a better sear.

Season

Season both sides of the salmon generously with kosher salt and freshly ground black pepper. Lightly brush the flesh side with 1 tablespoon olive oil to help prevent sticking.

Preheat pan

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot but not smoking (about 2–3 minutes). Add 1 tablespoon olive oil and 1 tablespoon butter and let the butter foam but not burn.

Sear skin-side down

Place the salmon fillets skin-side down in the skillet. Use a spatula to press each fillet gently for 10–15 seconds to ensure full contact with the pan and prevent curling. Reduce heat to medium and cook undisturbed for 4–5 minutes, depending on thickness (for 1-inch thick fillets aim for 4–5 minutes) until the skin is crisp and the cooked portion has moved about two-thirds of the way up the fillet.

Finish on flesh side

Flip the fillets carefully and cook on the flesh side for 1–2 minutes for medium-rare to medium (internal temp around 120–125°F / 49–52°C for medium-rare; 130°F / 54°C for medium). If you prefer fully cooked through, cook 3–4 minutes after flipping. Add a pat of butter to the pan in the last minute and spoon the melted butter over the tops to baste.

Rest

Transfer salmon to a plate and let rest for 2–3 minutes. This allows carryover cooking and helps retain juices.

Serve

Place each fillet on warm plates, spoon 1–2 tablespoons of salsa verde over each fillet (more on the side if desired). Garnish with microgreens or chopped chives and serve with lemon wedges.