Prepare the salmon: Season fillets with salt and pepper on both sides.

In a cast-iron skillet, heat oil. When the pan is smoking hot, add salmon fat/skin side down and sear for three minutes.

Carefully flip and sear the second side for two minutes. (The inside will still be raw. It will finish cooking in the oven.) Remove fillets to a plate to cool and discard most of the excess oil from the pan, leaving just a bit.

Preheat oven to 400 degrees Fahrenheit. Zest the lemon (for use in step 2), then cut in half. Reserve one half to juice (in step 3) and cut the other half into slices.

In a food processor, blend cilantro, parsley, rosemary, thyme, matzah meal, and lemon zest until fine crumbs form.

Press cooled fillets into the crumbs to coat all sides, working carefully so the fillets don’t break. Return to the skillet, fat/skin side up. Add lemon slices around the salmon, squeeze the juice of the reserved lemon half over the top, and drizzle with olive oil.

Place the skillet in the oven and cook 10 minutes.

Finely chop cilantro and oregano (if using fresh). Mince or crush the garlic. In a small bowl, combine chopped herbs, garlic, red pepper flakes, salt, and lemon juice. Drizzle in the oil and mix to combine.

Carefully remove skillet from the oven. Flip fillets onto a serving dish so they are fat/skin side down. Arrange lemon slices around the salmon, and right before serving, spread salsa verde over each fillet. Serve hot.