Salmon with Avocado & Chimichurri Salsa

  • Difficulty: Easy
  • Category:
Servings: 2 yield(s)
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
  • 2 Avocado (mashed well)
  • 104 g Chopped Zucchini (about 1/2 cup)
  • 106 g Chopped Broccoli (about 1/2 cup)
  • 304 g Salmon with skin (Two fillet)
  • 1 1/4 tsp Salt
  • 1 1/4 tsp Black pepper
  • 5 tbsp Olive oil
  • For the Chimichurri Salsa
  • 1 cup Fine chopped parsley
  • 3 tbsp Fine chopped Cilantro
  • 1/4 cup Fine chopped tomato
  • 1 Red pepper (fine chopped)
  • 1 Garlic clove (fine chopped )
  • 1/4 cup Olive oil (about 30 g)
  • 2 tsp White vinegar (about 9.5g)
  • 1 tbsp Lemon juice
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
    Chimichurri Salsa
  1. It's best to start by preparing the chimichurri salsa. Mix all the ingredients together and let it marinade for a few minutes.
  2. In a saucepan, mix the 2 tbsp olive oil, chopped zucchini, broccoli and season with 1/4 tsp of salt and 1/4 tsp of black pepper. Then cook on high heat for 4 minutes.
  3. For a perfect pan-fried salmon with crispy skin: score the skin about 1/2 inch into the meat. This keeps the fish from curling when you put it in the pan; that way you get an even sear all the way across the skin. Then season the salmon with 1 tsp of salt and 1 tsp of black pepper.
  4. Before turning on the stove, add 3 tbsp olive oil in a saucepan and add the salmon with the skin facing down, and press down gently on the salmon. Turn on the stove (medium-high heat) and cook for 4 minutes. Then flip the salmon and cook for an extra 2 minutes. Lastly, cook both sides (left and right) for a few seconds.
  5. For serving, mash one avocado and season it with salt (optional), then place it in the middle of a serving plate. I used a tart ring to shape the mashed avocado. Then put the salmon on the top of the mashed avocado, and finally garnish with chimichurri salsa. Enjoy!!