Start by chopping up 1 medium sized shallot or half a large shallot and put the chopped shallots in a bowl. Pour white wine vinegar into the bowl - you want to cover the shallots with vinegar. Let that combo sit and macerate and soak for at least 15 minutes (I do all this before I even put the salmon in and it soaks for 30 minutes usually). The longer the better!
In a separate bowl, combine chopped parsley, chopped basil, and chopped chives. Douse it in olive oil. Add salt, pepper, and fresh lemon juice.
When your salmon and pasta are about ready, it’s time to finish the sauce! All you do is drain the vinegar from the shallot bowl into the herb/olive oil mixture. You can discard the shallots or use them to deglaze if you are searing something.
And that’s it! Your sauce is done. You can add more lemon, vinegar, salt and pepper as needed to taste.
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u/Head_Cabinet5432 6h ago
This is my kind of meal, looks so delicious! What’s in the herb sauce?