Salmon with Avocado Chimichurri

For our chefs, this recipe checks every box — delicious, versatile, and a perfect reflection of the principles we share in the Demo Kitchen. The vibrant, herbal sauce pairs beautifully with salmon but is just as fantastic with any protein or a platter of grilled vegetables. It’s also a great reminder that wellness is never “all or nothing.” While olive oil provides heart-healthy fats, adding avocado brings anti-inflammatory omegas along with fiber and protein, creating a more diverse nutrient profile. And, the first time our chef added avocado, they couldn’t believe it hadn’t been there from the start — it lends a creamy element that complements the bright flavors perfectly.

INGREDIENTS

8 4-ounce salmon filets

AVOCADO CHIMICHURRI

2/3 cup cilantro

2/3 cup parsley

2 cloves garlic

Pinch red chili flakes

2 tablespoons red wine vinegar

2 tablespoons olive oil

¼ teaspoon salt

¼ teaspoon pepper

½ avocado, diced

INSTRUCTIONS

1. Combine all ingredients for chimichurri sauce except avocado and in blender container and process until smooth. Stir in the diced avocado. (Can also roughly chop the chimichurri ingredients for a more rustic sauce)

2. Pat salmon dry and preheat grill. Grill salmon to desired doneness and serve with 2 tablespoons of avocado chimichurri sauce.