1) In food processor, chop the garlic and anchovies. Add the parsley leaves and capers and chop. With the motor running, slowly add the olive oil. Add the lemon juice and puree until desired smoothness. Season with salt and pepper, to taste, and set aside.
2) Start the potatoes in cold salted water. Bring to a simmer and cook until tender, 10 to 15 minutes. Drain, put on a sheet pan and refrigerate until cool. When cool, cut crosswise into 1/2-cm-thick disks.
3) Preheat the oven to 200C/Gas 6.
4) Roast the sausage links on a sheet pan and place in the oven until cooked through, about 10 minutes. Quarter the links lengthwise, then cut crosswise into 1/2-cm circles.
5) For the peas, lightly grasp the stem end of each pod and pull down, removing the stem and stringy section on the flat side.
6) Generously season the salmon with sea salt and freshly ground black pepper. Preheat a skillet that is large enough to comfortably fit all of the salmon steaks. Add enough vegetable oil to coat the bottom of the pan. Place the salmon in the pan skin side down (listen for the sizzle signalling that the pan is hot enough, if the pan does not sizzle wait to add the fish) and sear until the skin is crispy, about 4 minutes. Turn the salmon over and let it sear for an additional 3 to 4 minutes until it is nicely browned. Remove from the pan and set the fish skin side down on a sheet pan.
7) Pour any excess fat out of the pan. Add the sausage, clams, potatoes and peas. Cook for 1 minute then add the garlic, white wine and butter. Season with salt and pepper and simmer until all of the clams open (add a little more wine or water, if needed, to keep the dish saucy). When the clams begin to open, put the salmon in the oven until cooked to desired doneness, about 2 minutes depending on thickness.
To plate, evenly distribute the clams, liquid and vegetables into large pasta bowls. Drizzle with salsa verde and place the salmon on top. Enjoy with a medium-bodied white wine or light-bodied red wine and good friends.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.