Ingredients

• Ingredients
  1. 4 thin slices of prosciutto (about 2 ounces), cut crosswise into 1/2-inch strips
  2. 5 tablespoons extra-virgin olive oil
  3. Six 6-ounce skinless salmon fillets
  4. Salt and freshly ground pepper
  5. 2 tablespoons fresh lemon juice
  6. 2 tablespoons snipped chives
  7. 2 small shallots, very finely chopped
  8. 2 teaspoons finely grated lemon zest
  9. Lemon wedges, for serving

Directions

1. Preheat the oven to 400°. Lay the prosciutto strips on a rimmed baking sheet in a single layer and bake for 8 minutes, or until crisp. Transfer the prosciutto to a plate.
2. Brush the baking sheet with 1 tablespoon of the olive oil and arrange the salmon fillets, skinned side down, on the sheet; season with salt and pepper. Roast the salmon for about 10 minutes, or until just cooked through.
3. Meanwhile, in a small bowl, combine the lemon juice with the chives, shallots and lemon zest. Slowly whisk in the remaining 4 tablespoons of olive oil and season with salt and pepper. When the salmon is done, transfer the fillets to plates, top with the lemon-shallot relish and crisp prosciutto and serve at once with lemon wedges.