Aim for 1/2 cup (packed) of cilantro. Mostly leaves with the smaller portions of stems left on for easy chopping. Finely chop. Remove the root portion of the green onions (scallions) and thinly slice/chop. Add to a medium bowl with the cilantro. Smash, peel, and finely mince fresh garlic.
To your bowl add the minced garlic, avocado oil, olive oil, freshly squeezed lime juice, and red wine vinegar. Season with adding salt, dried oregano leaves, and pepper.
Mix well and allow chimichurri to sit for 15-20 minutes before serving to help the flavors mingle. You can even make this dressing in advance and let it chill in the fridge overnight before using.
If raw red onion is preferred, simply run thinly sliced onion under cold water to mellow the sharpness of the onion. For speedy marinated red onion (my FAVORITE!) add a splash of oil and vinegar to the onion in a small bowl. Mix well and allow to marinate while the salmon cooks.
Next cook the salmon.
Season both sides with salt and pepper. Heat oil in a 10-12 inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon filets, without moving, until golden, approx. 4 minutes. Carefully flip heat to medium. Continue cooking until done to your liking, 3 to 5 minutes more. Cook time will depend on thickness of filet.
Divide chopped lettuce between two bowls. Lightly toss with 1-2 TBSP of chimichurri dressing. Add red onion, feta, and pepitas. Top with freshly cooked salmon and serve with remaining dressing for drizzling. Enjoy!
Notes
Nutrition Facts below are estimated for both salad and dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!