While you prepare your grains from the directions on the package, thinly chop the scallion and place in a large bowl. Cut the cherry tomatoes in half and add to the bowl. Add 1/3 cup of olive oil and 3 tablespoons of red wine vinegar. When your grains are done and have slightly cooled, add to your scallion/tomato mixture and mix to combine. Add salt and pepper to taste. **It helps if the grains are slightly warm, they’ll soak up the vinaigrette better!

Make your chimichurri. Using a garlic press, smash your garlic into a small bowl (you can also finely chop, but since you’re eating it raw, I like that the press turns it almost paste-like). Once your parsley and basil is washed, finely chop and add to your garlic. Add 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, dash of salt and pepper. Stir really well to combine.

Thinly coat the bottom of your cast iron with olive oil and add your butter. Turn the heat on medium-high. Thinly slice half of the lemon, and add the slices to the outskirts of the cast iron. While the pan is heating, prepare the fish. Season with salt and pepper, both sides. Remove the leaves from the thyme sprigs and spread evenly among the fish. When the lemon slices and butter are sizzling, the oil is ready. Carefully (you may have to work in batches), add in your fish, flesh side down. It will pop and sizzle so be careful! If you have a splatter guard, use it here. The most important part is DO NOT MOVE THE FISH ONCE IT’S IN THE PAN until it’s ready to be flipped (sorry, didn’t mean to yell). This will ensure a crispy fish. After the flesh cooks for about 4 minutes, carefully (I like to use a fish spatula) flip the salmon and cook the other side another 3-5 minutes. *Depending on how you like your fish cooked and how thick the slices are, the cooking time may vary.* After you flip, use the other half of the lemon to squeeze over the fish (again, be careful because this may splatter!).