Grilled salmon and summer vegetables with chimichurri
Paleo, Gluten-Free, Lean & Clean, Dairy-Free, Soy-Free
A bright, herbal Argentinian chimichurri punches up grilled salmon and summer vegetables for an easy paleo and gluten-free weeknight dinner.
- Fresh flat-leaf parsley
- Fresh cilantro
- 2 limes
- Chimichurri spice blend (granulated garlic - cumin - sweet smoked paprika)
- Two 6-ounce skin-on wild Yukon River salmon fillets
- 1 or 2 summer squash
- 1 fennel bulb
- 2 or 3 Roma tomatoes
We love a good char, but sometimes the taste can overwhelm delicate foods. To keep the flavors in balance, here we grill only the cut sides of the fennel, squash, and tomatoes. If you prefer a more robust flavor, feel free to turn the vegetables more often as they cook.
Make It Leaner
When cooking the salmon, skip the oil and use a dry nonstick pan (or a lightly oiled rack of an outdoor grill) and you’ll slash 60 calories and 7 grams of fat per serving. You can cut an additional 60 calories and 7 grams of fat by adding only 1 tablespoon oil to the chimichurri. Because plenty of vibrant herbs and citrus are used, you won't miss that extra oil.
Make the chimichurri
- Strip the parsley leaves from the stems; finely chop the leaves.
- Finely chop the cilantro.
- Zest 1 lime; juice both limes, keeping the zest and juice separate.
Cook the salmon
- Pat the salmon dry with a paper towel; season generously with salt and pepper.
While the salmon cooks, prepare the vegetables.
Prep and cook the vegetables
- Cut the squash lengthwise into ½-inch-thick slices.
- Trim the root end from the fennel. Cut the fennel lengthwise into quarters, keeping the core intact.
- Cut away the cores from the tomatoes; cut the tomatoes lengthwise into quarters.
In the same pan used for the salmon, add the squash and fennel, cut sides down, and cook over medium-high heat until lightly charred and starting to soften, 2 to 4 minutes. Transfer to a plate. Add the tomatoes to the pan, cut sides down, and cook, without turning, until starting to soften, 1 to 2 minutes. Transfer to a cutting board and cut each tomato quarter in half crosswise.
Protein: 43g (86% DV), Fiber: 8g (32% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 4g, Saturated Fat: 4g (20% DV), Cholesterol: 65mg (22% DV), Sodium: 470mg (20% DV), Carbohydrates: 24g (8% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).