Start by soaking the cedar plank for at least 8 hours before the cooking time, or up to 1 day.

When you’re ready to grill the salmon, make the mixed herb chimichurri. Start by adding the shallot/red onion, garlic, and lemon juice to the bowl of a food processor. Let them marinate together for 10 minutes. This takes the edge of raw onion and garlic.

While the onion and garlic marinate, prepare the herbs by removing as much of the stems as possible. Wash and spin them dry in a salad spinner. Then very roughly chop them into slightly less large pieces. Place the herbs into the food processor with the marinated onion and garlic, along with the red pepper flakes, sea salt, and black pepper.

Process until the herbs are finely chopped. Then with the machine running add, the olive oil and process just to combine.

Preheat the grill over medium heat until a steady temperature of 350ºF is reached. Place the soaked cedar plank on the grill for 5 minutes to preheat before placing the salmon on it. While the plank is preheating, season the salmon by lightly coating it with olive oil. Then sprinkle it with sea salt and freshly ground black pepper. Place the seasoned salmon on the cedar plank, and grill for about 8 minutes, or until you start to see the smallest amount of flaking starting on the edges of the salmon.

Measure out about half of the chimichurri into another bowl and spread it evenly over the salmon, reserving the remaining chimichurri for serving. Continue to grill the salmon just until it starts to flake apart, about 8-10 more minutes for a fillet that’s 1″ thick.

Garnish the salmon with micro greens, arugula, and lemon slices. Serve immediately with the reserved chimichuri.