Salmon with Lemon-Shallot Relish and Prosciutto Chips

• 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

1. Preheat the oven to 400.
2. Lay the prosciutto strips on a rimmed baking sheet in a single layer and bake for 8 minutes, or until crisp.
3. Transfer the prosciutto to a plate.
4. 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.
5. Roast the salmon for about 10 minutes, or until just cooked through.
6. Meanwhile, in a small bowl, combine the lemon juice with the chives, shallots and lemon zest.
7. Slowly whisk in the remaining 4 tablespoons of olive oil and season with salt and pepper.
8. 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.

thin slices, extravirgin olive oil, salmon, salt, lemon juice, chives, shallots, lemon zest, lemon wedges

Taken from www.foodandwine.com/recipes/salmon-with-lemon-shallot-relish-and-prosciutto-chips (may not work)