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Grilled salmon and summer vegetables with chimichurri
20-Minute Meal

Grilled salmon and summer vegetables with chimichurri

Paleo, Gluten-Free, Lean & Clean, Dairy-Free, Soy-Free

2 Servings, 480 Calories/Serving

20 Minutes

A bright, herbal Argentinian chimichurri punches up grilled salmon and summer vegetables for an easy paleo and gluten-free weeknight dinner.

Ingredients

  • 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

Chef's Tip

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.

Nutrition per serving

Instructions

1

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.
In a small bowl, stir together the parsley, cilantro, lime zest, 2 tablespoons lime juice, chimichurri spice blend, 2 tablespoons oil, and 1 tablespoon water. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

2

Cook the salmon

  • Pat the salmon dry with a paper towel; season generously with salt and pepper.
In a large grill pan or frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 3 to 4 minutes. Turn and cook until the flesh is opaque and flaky, 3 to 4 minutes, depending on thickness. Transfer the salmon to a plate. Wipe out the pan.
While the salmon cooks, prepare the vegetables.

3

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 a medium bowl, combine the squash, fennel, and 2 teaspoons oil. Season with salt and pepper and toss to coat.
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.

4

Serve

Transfer the salmon and vegetables to individual plates, spoon the chimichurri on top, and serve.

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).
Contains: Fish