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4 6-oz fillets of salmon, thawed (skin on or off)

Coarse kosher salt and black pepper, to taste

Lemon wedges, for serving

For Chimichurri Sauce:

1/2 cup flat leaf parsley, diced

1/2 cup cilantro, diced

1/2 cup red onion, roughly chopped

1/3 cup pistachios, roughly chopped

1 red chili, diced

3 garlic cloves, diced

1/2-2/3 cup extra virgin olive oil

2 tablespoons red wine vinegar

2 teaspoons orange zest, plus 2 tablespoons orange juice

1/2 teaspoon dried oregano

1 teaspoon sea salt

1/2 teaspoon ground black pepper

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To make the Argentinian chimichurri, combine diced flat leaf parsley, cilantro, red onion, chili and garlic along with red wine vinegar, citrus zest and juice in a bowl. Stir to combine. Add olive oil and season with salt and pepper. Taste and adjust seasoning. Set aside for 15-20 minutes to let the flavors build before serving.
Preheat oven to 400 degrees and lay dried fish fillets on a foil-covered sheet tray. Spoon about 2 teaspoons of chimichurri (mostly drained from the oil) over the top of each salmon fillet.
Bake for 12-14 minutes, until your desired doneness. Serve chimichurri salmon with lemon wedges.

Substitute steelhead trout or Arctic char for salmon, if preferred.
While authentic chimichurri is a chunky sauce with hand-chopped herbs, if you're in a terrible rush, add the dry ingredients to the bowl of your food processor or chopper. Pulse until roughly chopped but just combined. Transfer the dry mix to a small bowl. Season and add the citrus, vinegar and olive oil. Stir to combine. Taste and adjust seasoning. Set aside for 15-20 minutes to let the flavors meld before serving.