Process the nuts in a food processor to finely chop them.
Add olive oil, salt, pepper, lemon juice, orange juice, lemon zest in the processor with the nuts, and blend until sauce thickens. Do not over-process to keep a chunky texture.
The fish can be baked or grilled.
To Grill;
Brush the grill with olive oil and place the salmon fillet on top of it. Sprinkle salt and pepper lightly on the top. Grill the bottom for 6 minutes.
Brush olive oil on top and flip the fillet. Sprinkle a dash of salt and pepper lightly. Continue to grill for an additional 6 – 10 minutes.
Lightly pierce the fillet with a fork to see if it flakes. If it does, the Salmon is ready.
Take off the grill and place it aside.
To Bake;
Preheat oven to 450 F.
Brush the fillet with olive oil on both sides, and sprinkle salt and pepper on both sides.
Bake for 8 to 10 minutes at 450 F.
Check if the fillet flakes with a fork.
Take out the Salmon and place it aside.
Place the fillet on a plate. Drizzle the sauce all over it.
Serve the Salmon with lemon wedges on the side.
Tip: You can marinate the Salmon in the sauce before grilling/baking. It is best to use a socket-eyed fillet so it retains the shape.