Mince cilantro (no need to stem).
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Halve lime and juice.
Trim zucchini and squash ends, halve lengthwise, and cut into ½" slices.
Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
Make the Chimichurri
Combine cilantro, jalapeño (to taste), 2 tsp. lime juice, garlic (to taste), 2 tsp. olive oil, 1 Tbsp. water, ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Set aside.
Cook the Salmon
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes.
Transfer to prepared baking sheet, seared side up. Roast in hot oven until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
Reserve pan; no need to wipe clean.
While salmon roasts, cook the vegetables.
Cook the Vegetables
Return pan used to sear salmon to medium heat and add 1 tsp. olive oil.
Add zucchini and squash to hot pan. Stir occasionally, until tender, 5-7 minutes.
Remove from burner and stir in with seasoning blend, ¼ tsp. salt, and a pinch of pepper.
Finish the Dish
Plate dish as pictured on front of card, garnishing salmon with chimichurri and vegetables with cheese.