2 packed cups shiso leaves, plus extra for garnish

4 tbsp Calamintha leaves

1 tsp umeboshi vinegar

1/2 cup evoo

3/4 tsp kosher salt

1 garlic clove

1/2 jalapeño

1/2 lemon, juiced

Zest from 1 lemon

Generous pinch chili flakes

 

1/2 side sockeye salmon

extra virgin olive oil, for roasting

5-8 fairy tale eggplants, sliced in half

3-5 pattypan squash, cut into slices

 

Blend all chimichurri ingredients in a food processor. Taste and adjust seasoning as needed. Transfer to a jar and seal, and store in the refrigerator. This can be made up to 1 week in advance.

 

Roast veggies on a sheet pan, well drizzled in olive oil, in a preheated oven set to 400° for 8 minutes.

 

Scoot veggies to one side and drizzle the salmon with oil. Rub the oil to coat it fully on both sides, then place the salmon on the pan, skin side down.

 

Roast all for a further 8-10 minutes for medium, then transfer salmon to a serving platter, flanked by the veggies and served alongside a bowl of chimichurri to spoon over top.

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