Slow-Cooked Salmon with Salsa Verde

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1/2 cup olive oil

Two 4-ounce pieces wild salmon, skin on

Kosher salt and freshly ground black pepper

1/3 cup finely chopped parsley

1 shallot, grated on a rasp grater, such as Microplane

2 tablespoons salt-packed capers, rinsed and finely chopped

1/2 teaspoon chili flakes

2 salt-packed anchovies, rinsed and finely chopped

1 clove garlic, grated on rasp grater, such as Microplane

1 jalapeno, seeded and minced

Juice and zest of 1 lemon