Xanthan Gum Free Grilled Salmon with Chimichurri
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!