- 4 thin slices of prosciutto (about 2 ounces), cut crosswise into 1/2-inch strips
- 5 tablespoons extra-virgin olive oil
- Six 6-ounce skinless salmon fillets
- Salt and freshly ground pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons snipped chives
- 2 small shallots, very finely chopped
- 2 teaspoons finely grated lemon zest
- Lemon wedges, for serving
- 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.
- 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.
- 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.
A creamy, full-bodied Napa Valley Chardonnay with hints of lemon will mirror the salmon's richness and echo similar flavors in the relish.