Position a rack to the center of the oven and preheat to 300°F convection, or 325°F if you do not have a convection setting.

Portion the salmon into four pieces and add the salmon skin-side-down to a baking dish. Season the top sides with salt and pepper.

Slice ½ of a small red onion into wedges. Scatter them in the dish around the salmon. Pour ½ cup of good quality extra-virgin olive oil over the salmon and around the edges.

Roast the salmon in the oven for 15-20 minutes or until the internal temperature is 135°F.

While the salmon is roasting, finely chop 1 cup of fresh dill, 1 cup of fresh parsley, ½ of a small red onion and 2 tablespoons capers. Just a tip: the finer you chop, the better the salsa verde will be! Add these all to a medium bowl.

Grate in 3 garlic cloves, ½ teaspoon of lemon zest, and add in ½ teaspoon red pepper flakes, ½ teaspoon kosher salt, 3 tablespoons of lemon juice and 2 tablespoons of white wine vinegar. Stir to combine.

Gradually stream in ½ cup of olive oil, stirring so the ingredients marry together. If you don't prefer as much oil as the recipe calls for, feel free to stop when the sauce meets your taste.

Taste and add more salt, pepper and vinegar as preferred.

When the salmon is out of the oven, scoop the salmon pieces and onion wedges onto a serving platter, leaving any excess oil behind. Drizzle the salsa verde over the salmon, leaving any remaining sauce in a side dish for serving.

Serve with rice or your favorite vegetable sides.