Widely used in Argentinian cuisine, chimichurri verde is the most delicious blend of olive oil, parsley, oregano, garlic, and vinegar (and contrary to popular belief, it’s not Argentina’s version of ketchup!). Our friend Chef Charles Webb was inspired by his travels to South America and decided to pair this vibrant sauce with our salmon, which is sustainably-raised in the Chilean Patagonia and an excellent source of omega-3s. Serve the pan-seared salmon with a side of crispy Yukon gold potatoes and sautéed garlic spinach, and you’ll have one flavorful dish that’s ALSO anti-inflammatory!

Give your Verlasso salmon a kick with an awesome sauce starring ginger and Mike’s Hot Honey, a sweet-heat combo of honey-infused with chili peppers. Chef Charles Webb’s antioxidant-filled recipe also pairs our omega-rich fish with Brussels sprouts cooked with garlic, shallots, and lemon – delish!