Chef April’s Favorite Dish! Chimichurri Salmon

April’s favorite dish brings bold Argentinian zest to sustainable SPC salmon, with leftover sauce perfect for pasta later in the week!

4 salmon fillets (6 oz each)

1/4 cup melted butter or olive oil

2 tablespoons Spiva Peruvian Chili Lime seasoning

2-3 tablespoons melted butter or olive oil (for searing)

Chimichurri Sauce:

Brush salmon fillets with 1/4 cup butter or oil, sprinkle with seasoning, and set aside.
Heat 2-3 tablespoons butter or oil in a large skillet over high heat; sear salmon 2-5 minutes per side until blackened and flaky, adjusting for thickness.
For chimichurri, combine hot water, oregano, and salt; let sit 5 minutes.
In a food processor, pulse parsley, cilantro, scallions, garlic, and red pepper flakes; add oregano mixture, lemon juice, and vinegar, then slowly whisk in olive oil until emulsified.
Spoon chimichurri over salmon; let rest 1 hour for flavors to meld, and reserve extra for pasta.