Anti Inflammatory Grilled Salmon with Chimichurri
Few meals check as many boxes as a beautifully grilled piece of salmon draped in a bright, herby chimichurri — it looks impressive, tastes incredible, and comes together with genuinely wholesome ingredients. Salmon is one of the most celebrated sources of omega-3 fatty acids, and pairing it with extra-virgin olive oil doubles down on the kind of healthy fats that support a low-inflammation lifestyle. The chimichurri itself is a powerhouse of fresh parsley, cilantro, garlic, and a pinch of red pepper flakes — whole, unprocessed ingredients that bring bold flavor without any of the refined additives that can undermine an anti-inflammatory approach. Letting the sauce rest for at least ten minutes before serving is a small but important step that allows the garlic and herbs to bloom into something far more complex than the sum of their parts. Grilling the fillets skin-side down first locks in moisture and delivers that satisfying crisp edge, so every bite has great texture alongside the vibrant green sauce. A squeeze of lemon at the table ties everything together with a clean, citrusy finish. This one serves four, making it an easy weeknight dinner that genuinely feels like something you'd order at a restaurant.
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 2 tbsp extra-virgin olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the chimichurri
- 1 cup fresh flat-leaf parsley leaves, tightly packed
- ½ cup fresh cilantro leaves, tightly packed
- 3 cloves garlic, minced
- ¼ cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- ¼ tsp red pepper flakes
- ¼ tsp kosher salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Make the chimichurri: finely chop the parsley and cilantro by hand or pulse briefly in a food processor until roughly chopped — the sauce should have texture, not be a smooth purée. Transfer to a small bowl and stir in the garlic, olive oil, red wine vinegar, red pepper flakes, and salt until combined. Set aside to rest for at least 10 minutes so the flavors meld.
- 2
Pat the salmon fillets dry with paper towels. Brush both sides with the 2 tbsp olive oil and season evenly with the salt and pepper.
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