Grilled Salmon, Sweet Peppers and Chimichurri Sauce


Grilled Salmon with Sweet Peppers & Chimichurri Sauce

Simple fish and veggies on the grill.
Total Time40 minutes
Course: Main Course
Keyword: Salmon, Sweet Peppers
Servings: 4 people
Calories: 428kcal


  • Grill
  • Sheet Pan
  • Bowl


  • pds salmon fillets divide 4 portions
  • 1 tbsp olive oil
  • ½ tsp sea salt
  • 1 pds sweet mini bell peppers 
  • 2 red onions medium, quartered


  • 1 cup Italian parsley finely chopped
  • ½ cup olive oil
  • 2 tbsp red-wine vinegar
  • 3 cloves garlic minced
  • 1 tsp oregano dried
  • 1 tsp crushed red pepper
  • ½ tsp kosher salt
  • ¼ tsp ground pepper


  • Preheat grill to high (about 500 degrees F).
  • Brush salmon red onion and sweet peppers with olive oil, salt and pepper.
  • For the sauce, mix parsley, oil, vinegar, garlic, oregano, crushed red pepper, salt and pepper in a medium bowl.
  • Oil grill rack and place the salmon, skin-side up, on the grill. Place the peppers and onions. Grill the salmon until browned, ~3 minutes each side.
  • Cook the peppers and onions, turning frequently, until tender and well browned, ~8 minutes.