A light drizzle of olive oil gently infused with garlic, parsley, lemon zest, and a touch of chili — finished with a generous squeeze of lemon to cut through the richness of salmon.
By james
Servings
4
0.25 cup Extra virgin olive oil
4 clove Garlic cloves
0.5 cup Fresh flat-leaf parsley
1 piece Lemon
0.25 tsp Dried chili flakes
0.25 tsp Flaky sea salt
1 pinch Black pepper
Calories
131 kcal
Carbs
3g
Fat
14g
Sugar
1g
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Prep
1. Finely slice the garlic cloves as thinly as possible. Finely chop the fresh parsley leaves (discard thick stems). Zest the lemon finely, then cut it in half and set aside for juicing.
Cook the Sauce
2. Pour the olive oil into a small saucepan or skillet and place over low-medium heat. Add the sliced garlic and chili flakes. Gently cook, swirling the pan occasionally, for 2–3 minutes until the garlic turns pale golden and fragrant — do not let it brown or it will turn bitter. The reduced amount of oil keeps the sauce light and well-suited to delicate fish.
0.2 cup Extra virgin olive oil,
4 clove Garlic cloves,
0.2 tsp Dried chili flakes
Finish & Season
3. Remove the pan from the heat immediately. Stir in the chopped parsley and lemon zest — they will sizzle briefly in the warm oil, blooming their flavor. Squeeze in a generous amount of lemon juice (about half the lemon or more to taste) to brighten the sauce and balance the richness of salmon, then season with flaky sea salt and black pepper.
0.5 cup Fresh flat-leaf parsley,
0.5 piece Lemon,
0.2 tsp Flaky sea salt,
1 pinch Black pepper
Serve
4. Spoon or drizzle the warm sauce immediately over your main dish — it is best served right away while fragrant and vibrant. If it sits and cools, rewarm gently over low heat for 30 seconds before serving.
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By james