Sockeye Salmon with Preserved Lemon Beurre Blanc

Preheat oven to 350 degrees F (175 degrees C). Line rimmed baking sheets with parchment paper.

Whisk olive oil, 1/2 cup chives, 1/4 cup preserved lemon, and Champagne vinegar together in a bowl.

Lay salmon fillets on the prepared baking sheets. Pour vinaigrette over the top. Season with salt and pepper.

Bake in the preheated oven until flesh flakes easily with a fork, 8 to 14 minutes depending on the thickness of the fillets.

Bring white wine and shallots to a simmer in a large saucepan. Cook until volume is reduced by half, about 5 minutes. Reduce heat to medium-low. Add butter, whisking constantly until melted. Move saucepan on and off the heat so sauce is just hot enough to melt butter, but never simmering.

Stir 1/2 cup chives and 1/4 cup preserved lemon into the beurre blanc. Season with salt and pepper.

Transfer salmon fillets to a large platter. Pour beurre blanc on top. Garnish with parsley.