Floating Olive Branch
Chimichurri Salmon Skillet with Asparagus

Serves 4 


1 tablespoon extra virgin olive oil (Medium Intensity)

4 salmon fillets 

1 bunch asparagus, trimmed 

3/4 cup red bell pepper, sliced 

3 tablespoons Basil Infused Olive Oil 

3 tablespoons Rosemary Infused Olive Oil 

2 tablespoons lemon juice 

4 garlic cloves, peeled and minced 

1 1/2 tablespoons Chimichurri Seasoning Blend 

1/2 teaspoon Fleur de Sel 

Pinch black pepper 


Heat olive oil in an extra-large skillet over medium-high heat. Pat salmon fillets dry with paper towels, and once the oil is hot, carefully place them in the skillet. Sear on both sides until golden and crisp, about 3-4 minutes per side. Remove the fillets from the skillet and set aside.

Add the asparagus and bell pepper to the skillet and sauté for 2 minutes. Meanwhile, place Basil Infused Olive Oil, Rosemary Infused Olive Oil, lemon juice, garlic, seasoning blend, salt, and pepper in a medium bowl and whisk to combine the sauce. 

Pour the sauce over the veggies and stir to combine. Add the salmon to the skillet, coat it in the sauce, and continue to cook until the veggies are tender, about 5 minutes. Divide the salmon and asparagus between plates, spoon the sauce over each, and serve.