Low FODMAP Grilled Salmon with Chimichurri
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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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 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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