Wild Salmon with Parsley and Roasted Walnut Chutney

A recipe born from a plethora or parsley in our garden, this salmon with savory chutney will be one of your new favorites. 
When I have too much of something in our garden, I turn to Google. "What can I do with a bunch of parsley and salmon." I didn't have much luck, so I threw together this chutney with ingredients I already had and it turned out fabulous.
My dear friend, a chef at Stillpoint Lodge, a luxury resort and lodge nestled in Halibut Cove gobbled up all the leftover chutney after the meal. I took that as a
good sign. Here's how it happened: 
1 Wild Alaska sockeye salmon fillet, approximately 1.5 lbs
1 cup walnuts, chopped and roasted 
2 cups chopped parsley 
1 red or orange bell pepper, chopped 
4 cloves garlic, minced
1/2 tsp. salt 
1/2 tsp pepper
1/4 cup olive oil 



1. Roast walnuts at 350 degrees for 10 minutes. Let cool, then chop and add to a small bowl. 

2. Chop parsley and bell pepper and mince garlic. Add to walnuts. 

3. Add salt and pepper, then drizzle olive oil while stirring mix. 

4. Let sit for 10 minutes (you can skip if you're in a hurry) 

5. Spread chutney over salmon fillet. Bake at 400 for 15 minutes.

*You will have some chutney leftover. It's great with rice, on crackers, or on just about anything!