This weekend I’m offering a super easy dinner option that you can serve to your family. With that in mind, I simply pan-fried salmon fillets coated with garlic, zest, olive oil, thyme, pepper, and salt. I served it with chimichurri sauce. This recipe is simple and delicious.

Ingredients:

• 6 skin-on salmon fillets
• 1 tablespoon thyme leaves
• 1 tablespoon lime juice
• 1 tablespoon lemon zest
• 1 teaspoon black pepper, crushed
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon olive oil for cooking
• Sea salt as needed

Preparing chimichurri sauce:

• 1 cup fresh parsley, finely chopped
• 2 tablespoons fresh oregano
• 4-5 cloves of garlic, finely chopped
• 5-6 Thai red chili, finely chopped
• 1 tablespoon lime juice
• 1 tablespoon rice vinegar
• ½ cup extra-virgin olive oil
• Sea salt as needed

Method:

In a large bowl, mix together garlic, thyme, black pepper, zest, olive oil, and salt to form a smooth paste. Then coat the paste all over the salmon fillet. Keep the salmon fillet in the refrigerator for 3-4 hours.

Preparing chimichurri Sauce:

In a large bowl, mix together all the chopped ingredients and make a smooth sauce. Place the sauce in a serving dish.

Heat oil in a large heavy skillet over low medium heat, and pan-fry salmon fillet for about 4-5 minutes until they turn golden brown on each side. Drizzle chimichurri sauce on top of salmon fillet and serve.