Parchment Roasted Salmon with Olive Salsa Verde

Ingredients

• 1/2 cup fresh chopped flat-leaf parsley
• 3 tablespoons chopped fresh chives
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh oregano
• 1/4 teaspoon chopped fresh rosemary
• 3 tablespoons capers, chopped
• ¾ cup pitted chopped Ripe olives
• 2 garlic cloves, minced
• 1/2 to ¾ cup extra-virgin olive oil
• 5 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper
• 1 side of salmon, 2 1/2 pounds, skinned and boned
• 1 lemon, cut into thin slices
• 4 tablespoons extra virgin olive oil