Place all the ingredients for the salsa verde in your blender and blitz to make a smooth sauce. You can add a little extra oil and/or lemon juice if it gets a bit sticky in your blender. Season to taste.
Heat the coconut oil in a large, non-stick frying pan over a medium heat.
Cook the salmon, skin side down for 10-12 minutes until cooked through. Turn over and cook for another minute.