New Meal of the Week: Chimichurri Salmon with Succotash

Salmon Chimichurri

Good for: Flavorful, fun, festive seafood. 

Packed with: Omega-3, protein, antioxidants.

Perfect for: Paleo eaters.


Spice up your salmon fix with our take on this classic South American dish. As you’ve probably already noticed, salmon is one of our go-to proteins and a nutritional powerhouse. Salmon is rich with heart- and brain-healthy fats, vitamins B12 and D, and tons of antioxidants. And chimichurri salmon? Well, that’s taking it to another level.

Chimichurri is a rich green sauce that originated from Argentina and is usually paired with grilled fish or meat. Ours is made from garlic, cilantro, and cumin. Chimichurri’s origins are, well, kind of a mystery, but one fun variation (we won’t pretend to be history professors, here) is that it comes from the Basque word “tximitxurri”, which translates to “a mixture of several things in no particular order.” Hmm. We can dig. Try out our Chimichurri Salmon here [link] .

  • Protein: 31 g
  • Carbs: 27 g
  • Total fat: 23 g
  • Salmon
  • Corn
  • Lima beans
  • Peppers
  • Spices
  • Onion
  • Grapeseed oil
  • Garlic
  • Butter
  • Red wine vinegar
  • Sea Salt
  • Honey
  • Vegetable stock

 Exotic flavors blend in this rich, colorful dish. We’ve coated a fresh cut of roasted Atlantic salmon with an herby Argentine chimichurri sauce of garlic, cilantro, and cumin, and heaped it on a savory succotash sauté, brimming with lima beans and corn.