Grilled Salmon With Chimichurri, Quinoa & Steamed Broccoli
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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
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!