Roasted Salmon with Walnut-Pepper Relish

I'm not the biggest fan of fish but I keep pressing on. Fish has all those omega 3's. is low in fat and loaded with protein. A skinny girl's dream! If you love fish or are trying to love fish, this recipe will get you started. The relish is what makes it.

Serves 6

1/2 cup walnuts
red pepper flakes
juice of half a lemon
1 tsp honey
2 tbsp diced roasted red peppers
3 tbsp olive oil
1/4 cup chopped fresh parsley
2 tbsp chives,chopped
salt and pepper
zest of 1 lemon
6 pieces of wild salmon, deboned and skin on

Preheat the oven to 425.Heat a dry skillet over high heat. Add the walnuts and toss until the walnuts begin to brown.(Don't walk away or they will burn). Turn off the heat and let the nuts sit in the pan or few minutes more, they will continue to brown. Meanwhile place the peppers, lemon juice, honey, red pepper flakes, 1 tbsp of oil, salt and pepper in a bowl. Chop the nuts and add that to the bowl as well. Set the relish aside. In another small bowl, mix together the remaining parsley, lemon zest, chives 1/2 tsp of salt and a pinch of pepper. Place the remaining olive oil in the bottom of an oven proof skillet. Place the fish in the skillet skin side down. Sprinkle lightly with salt and pepper. Top with the parsley/chive mixture. Place in the oven for 12-14 minutes. Let it rest for 5 minutes. Top with the relish to serve.