Green and pink may not be a popular fashion pairing, but those two colors look great together on your dinner plate. Specifically, we're talking the flaky, tender pink of perfectly cooked salmon, the kind that falls apart on your fork in just the right ways. And the green, the feisty jalapeño, garlic, and cilantro chimichurri, that adds its perfect spicy burst to any forkful. Now that you've paired those colors in food, feel free to wear those pink pants and that green shirt to work.
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 yellow 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 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 chile and cumin rub, 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 queso fresco.