• 6 (4-ounce) salmon fillets
• Coarse salt and freshly ground black pepper

Salsa Verde:

• 2 garlic cloves
• 1 pobiano chile stemmed, seeded, and chopped
• ½ bunch cilantro, leaves only, chopped
• ½ bunch Italian parsley, leaves only, chopped
• 6 scallions, white and light green parts only, chopped
• 3 Roma tomatoes, cored, seeded and chopped
• ½ cup water
• 2 tablespoons fruity olive oil
• 1 tablespoon white wine vinegar
• 2 teaspoons dried oregano
• 1 teaspoon coarse salt
• Lemon wedges, for serving