One-pan seared salmon with chimichurri and summer vegetables

Name: One-pan seared salmon with chimichurri and summer vegetables
Ingredients: Seafood options:; 2 wild Alaskan skin-on salmon fillets (about 5 ounces each); 2 wild Alaskan skinless halibut fillets (about 6 ounces each); 10 ounces wild sea scallops; 1 or 2 organic summer squash (about ½ pound total); 1 organic fennel bulb (about 6 ounces); 1 organic Roma or other tomato; 1 organic lime; Sunbasket chimichurri (EVOO - fresh parsley - red wine vinegar - fresh cilantro - fresh garlic - kosher salt - cumin)

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

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.

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Paper towel

Ingredients

Seafood options:
2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 6 ounces each)
10 ounces wild sea scallops
1 or 2 organic summer squash (about ½ pound total)
1 organic fennel bulb (about 6 ounces)
1 organic Roma or other tomato
1 organic lime
Sunbasket chimichurri (EVOO - fresh parsley - red wine vinegar - fresh cilantro - fresh garlic - kosher salt - cumin)