Baked salmon with sage and parsley pistou sauce

Ingredients:

• 1 salmon fillet weighing 1.3 kg.
• 0.5 cups olive oil
• 4 cloves garlic, crushed
• 2 whole sprigs fresh sage + 1/4 cup coarsely chopped sage leaves
• 1 tbsp pink peppercorns, crushed
• 2 cups fresh parsley leaves
• 2 tablespoons apple cider vinegar

Preparation:

1. Combine olive oil, garlic, and 2 sprigs of sage in a small saucepan. Bring to a boil over medium heat. Simmer over low heat until the garlic is soft and lightly browned, about 15 minutes. Set aside to cool. Once the oil has cooled, strain it into a bowl; reserve the garlic and discard the sage.
2. Preheat oven to 160°C (325°F). Grease a rimmed baking sheet with 2 teaspoons of garlic oil and place the salmon skin-side down. Rub the fillets with 1 tablespoon of garlic oil and sprinkle with pink peppercorns, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bake until the fish is cooked through, 25-30 minutes.
3. Prepare the saucewhile the salmon is baking:
   
   In the bowl of a food processor, combine the chopped sage, parsley, and garlic. Pulse a few times. Add the vinegar, 3/4 teaspoon of salt, and a pinch of black pepper. Pulse again to combine. Without stopping the processor, pour in the remaining fragrant oil through the feed tube. Stop occasionally to scrape down the sides of the bowl. The pistou sauce should be smooth and bright green; continue pulse until the oil is completely incorporated. Transfer to a serving bowl.
4. Cut the fish into 8 pieces or use two large spatulas to transfer the whole piece to a large platter. Serve the salmon with pistou sauce.
   
   Note:
   
   You can make the pistou sauce a few hours ahead of time and refrigerate it. Before serving, bring it to room temperature and stir well to re-mix if any oil has separated.