In food processor, chop 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.
Start potatoes in cold salted water. Bring to a simmer cook until tender, 10 to 15 minutes. Drain, put on a sheet pan and refrigerate until cool. When cool, cut crosswise into 1/4-inch thick disks.
Preheat oven to 400 degrees F.
Roast sausage links on a sheet pan and place in the oven until cooked through, about 10 minutes. Quarter links lengthwise, then cut crosswise into 1/4-inch circles.
For the peas, lightly grasp stem end of pea and pull down removing stem and stringy section on flat side.
Generously season the salmon with sea salt and freshly ground black pepper. Preheat skillet large enough to comfortably fit all salmon steaks. Add enough vegetable oil to coat the bottom of the pan. Place salmon in pan skin side down (listen for the sizzle signaling pan is hot enough, if the pan does not sizzle wait to add fish) and let sear until skin is crispy, about 4 minutes. Turn salmon over and let sear additional 3 to 4 minutes until salmon is nice and browned. Remove from pan and set skin side down on a sheet pan. Pour excess fat out of pan. Add sausage, clams, potatoes and peas. Let cook for 1 minute then add garlic, white wine and butter. Season with salt and pepper and let simmer on stove top until all clams open (add a little more wine or water, if needed, to keep dish saucy). When clams begin to open put salmon in oven until cooked to desired doneness, about 2 minutes depending on thickness.
To plate: Evenly distribute clams, broth and vegetables into large pasta bowls. Drizzle with salsa verde and place salmon on top. Enjoy with medium bodied white wine or light bodied red wine and good friends.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.