This super simple grilled salmon and chimichurri has lots of fresh, bright favor for the perfect quick weeknight dinner.
Author:Kristen Olson
Prep Time:15 mins
Cook Time:10 mins
Total Time:25 minutes
Yield:4 Servings 1x
Ingredients
Scale
Chimichurri
1 cup lightly packed flat leaf parsley
1 cup lightly packed cilantro
1/4 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon chopped onion
2 cloves garlic, chopped
1⁄2 teaspoon salt
1/8 teaspoon red pepper flakes
Pinch pepper
Grilled Salmon
1 pound fresh salmon, cut into 4 fillets
1 tablespoon olive oil
Kosher salt and freshly pepper
Instructions
Add all chimichurri ingredients to the bowl of a food processor and pulse until finely chopped. Set aside until ready to serve or cover and refrigerate for up to 2 days.
Heat grill to medium. Carefully oil the grill grate. Generously brush the fish on both sides with oil and season with salt and pepper. Grill salmon 5 minutes with skin side up, turn and carefully move to indirect heat and grill 2 to 4 minutes longer or until the salmon flakes easily with fork.
Top the grilled salmon with chimichurri and serve immediately.