In high-speed blender, combine salsa sauce, cilantro, parsley, and 4 smashed garlic cloves. Whirl until blended and smooth. Store in tightly covered container. Salsa can be made ahead and refrigerated for up to 2 days.

Preheat oven to 400 F. Line baking sheet with parchment. Set aside.

In small bowl, combine chipotle chili powder, hot smoked paprika, garlic powder, lime zest and juice, and olive oil. Stir to blend. Evenly spread over tops and sides of salmon fillet steaks. Place skin side down on baking sheet. Bake in preheated oven for 4 to 6 minutes for 1/2 inch thickness of salmon. Salmon is done when it’s still a tiny bit pink in the center. It will continue to cook as it rests.

Remove from oven. Drizzle with spoons of Herbed Salsa Verde. It’s delicious served over lemon and dill-flavored rice. Garnish as desired.