Directions

1. Put garlic, capers, parsley, and cilantro in work bowl of a food processor. Pulse 6-8 times until finely chopped. Scrape down inside of bowl. With machine running, drizzle in lemon juice and ⅓ cup olive oil until salsa looks creamy. Transfer salsa to a bowl and stir in chili flakes and ¼ teaspoon each salt and pepper. Set aside (can be made 2 hours ahead).
2. Preheat oven to 400°. Line a sheet pan with parchment paper (or oil the pan) and place salmon fillet on top. Drizzle salmon with 2 teaspoons olive oil and rub to coat. Scatter sliced shallot over salmon and season with remaining ½ teaspoon salt and ¼ teaspoon pepper. Rub cut sides of lemons with olive oil and arrange cut side down on sheet pan.
3. Following the insertion guide on the Yummly Thermometer app, insert the thermometer horizontally into the thickest part of the salmon all the way to the black cap so the metal on the thermometer is completely covered.
4. Roast salmon until the thermometer indicates fish is done the way you like, 15-20 minutes for pearly (122°). Transfer to a serving platter and let rest a few minutes.
5. Scatter fresh cilantro sprigs around the salmon. Serve with salsa verde and with roasted lemons to squeeze on top. Chill any leftover salsa verde airtight up to 3 days.