Chimichurri Salmon Fillet with Avocado Salad | Summer Dinner

Finely chop the fresh parsley and cilantro. Crush the garlic, and deseed and finely dice the red chili pepper.

In a small bowl, mix the chopped herbs, garlic, and chili with the extra virgin olive oil, red wine vinegar, and the squeezed juice of half a lime. Season with salt and ground black pepper, then let it sit for 10 minutes to allow the flavors to combine.

Pat the salmon fillets dry with paper towels, then lightly season with salt and pepper. Heat a skillet or grill pan over medium-high heat and cook the salmon skin-side down for 3-4 minutes, then flip and sear for another 2-3 minutes until cooked through.