Crisp-Skin Salmon Fillets with Chimichurri Sauce

Directions

1. 1
   Combine the parsley, 1/3 cup of the olive oil, the lemon juice, garlic, and red pepper flakes in a bowl and stir to combine.
2. 2
   Season to taste with salt and add more red pepper if you like (it should be quite hot).
3. 3
   Let sit while you prepare the fish or up to a couple of hours.
4. 4
   Preheat the oven to 500F.
5. 5
   Put the remaining 2 tablespoons olive oil in a large ovenproof skillet, preferably nonstick, and turn the heat to high.
6. 6
   When the oil smokes, add the salmon, skin side down.
7. 7
   Cook for about 30 seconds, shaking the pan once or twice to make sure the fillets dont stick.
8. 8
   Transfer to the oven and roast for 5 minutes or until the fish is medium-rare to medium.
9. 9
   Sprinkle the top of the fish with salt and serve it with the sauce.