Pan-Seared Salmon with Chimichurri and Charred Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent salmon fillets pan-seared to golden perfection, topped with a vibrant herbaceous chimichurri and served alongside smoky charred seasonal vegetables. This mediterranean-inspired seafood ready in about 30 minutes pairs (6 oz each) salmon fillets, skin on, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.1 (13 ratings) Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 salmon fillets and season both sides with 1 1/2 tsp salt and 1 tsp black pepper evenly.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side down and sear for 5-6 minutes without moving until crispy and golden; flip and cook 2-3 minutes more until cooked through.
  3. Step 3: Meanwhile, toss 1 sliced red bell pepper and 1 sliced zucchini with 1 tbsp olive oil and a pinch of salt. Grill or char in a separate skillet over high heat for 5 minutes until edges blacken and soften.
  4. Step 4: To make chimichurri, combine 1/2 cup chopped parsley, 1/4 cup chopped cilantro, 2 tbsp chopped oregano, 3 minced garlic cloves, 2 tbsp red wine vinegar, 1 tbsp lemon juice, 1/4 tsp red chili flakes, and 1/4 tsp salt in a bowl. Slowly whisk in 3 tbsp olive oil until emulsified.
  5. Step 5: Serve salmon topped generously with chimichurri alongside the charred vegetables.

Frequently asked questions

How long does Pan-Seared Salmon with Chimichurri and Charred Vegetables take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Salmon with Chimichurri and Charred Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Chimichurri and Charred Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Salmon with Chimichurri and Charred Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Salmon with Chimichurri and Charred Vegetables?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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