Grilled Salmon With Chimichurri, Quinoa & Steamed Broccoli

What You’ll Need

For the Salmon

• 1 lb wild caught salmon fillets
• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder

Pasture Provisions Chimichurri Sauce

• https://pastureprovisionsco.com/blogs/recipes/chimichurri-sauce

For the Quinoa

• 1 cup quinoa, rinsed
• 2 cups water or broth
• Pinch of salt
• Juice of ½ lemon

For the Broccoli

• 1 large head broccoli, cut into florets
• Salt to taste

Let’s Cook

1. Cook the Quinoa

Rinse quinoa thoroughly under cold water. Combine quinoa, water, and salt in a saucepan. Bring to a boil. Reduce heat to low, cover, and cook 15 minutes. Remove from heat and let sit covered 5 minutes. Fluff with a fork and stir in lemon juice.

2. Make the Chimichurri

Checkout our chimichurri recipe above and make it during this step.

3. Prep the Salmon

Pat salmon dry. Rub with: olive oil, salt, pepper, and garlic powder.

4. Grill the Salmon

Preheat grill to medium-high heat. Oil grates lightly. Place salmon skin-side down. Grill 4–6 minutes. Carefully flip and cook another 1–3 minutes until: fish flakes easily, and internal temperature reaches desired doneness. Remove from grill.

5. Steam the Broccoli

Bring a small amount of water to a simmer. Add broccoli to a steamer basket or covered pan. Steam 3–5 minutes until: bright green, and tender but still slightly crisp. Season lightly with salt.

6. Assemble the Plates

Divide quinoa between plates. Place grilled salmon over the quinoa. Add steamed broccoli alongside.

7. Finish & Serve

Generously spoon chimichurri over the salmon. Optional finishing touches: extra lemon wedges, additional herbs, or cracked black pepper. Serve immediately and enjoy! Cheers!