Prep your ingredients: Finely chop the parsley, half the cherry tomatoes, thinly slice the red onion, and slice the yellow peaches in half.
In a medium sized mixing bowl, combine the following ingredients to create the chimichurri: extra virgin avocado oil, red wine vinegar, minced garlic, fresh parsley, oregano, red pepper flakes, salt and pepper. Whisk to combine completely.
Over medium-high heat, coat a cast iron griddle with butter or extra virgin olive oil.
Sear the salmon fillet and halved peaches until cooked completely. Flip halfway through, about 3-4 minutes each side. Remove the salmon fillet and peaches from the cast iron griddle and set aside. Cut the grilled peaches into fourths.
In a salad bowl, begin plating with the spring salad mix, cherry tomatoes, red onion, peaches, salmon fillet.
Top the salad with the chimichurri mixture, and drizzle with extra virgin olive oil.
Enjoy!