Butter-Basted Salmon with Hazelnut Relish

Directions

1. 1.

   Preheat oven to 400°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes. Let cool.

2. 2.

   Pulse garlic, cilantro, parsley, capers, lemon zest, and 1/4 cup hazelnuts in a food processor until finely chopped. With machine running, gradually add olive oil; season relish with salt. Coarsely chop remaining hazelnuts.

3. 3.

   Heat vegetable oil in a large ovenproof skillet over medium-high heat. Season salmon with salt and cook, skin side down, until skin is crisp (do not disturb), about 4 minutes. Add butter and cook, basting constantly, 1 minute. Transfer to oven and roast salmon, basting once, until medium-rare (mostly opaque but still slightly translucent in the center), about 3 minutes.

4. 4.

   Serve salmon, skin side up, with lettuce, topped with relish and chopped hazelnuts.

5. 5.

   Do ahead: Relish can be made 6 hours ahead. Cover and chill.