In a blender, combine lime juice and garlic; pulse until smooth. Transfer to a bowl, and add the fresh chopped herbs, red pepper flakes, salt and pepper. Whisk in the olive oil until combined.; set aside.
Preheat an outdoor grill to medium-high.
Lay salmon fillet on a sheet of heavy-duty foil. Drizzle with olive oil and season with salt and pepper. Place on the grill; close the lid and grill for 15 to 18 minutes (depending on the thickness of the salmon) or until the salmon flakes easily. Spoon chimichurri sauce over the cooked fish and serve with a green salad and baked potato, if desired.
Cook's Note: Instead of chopping the herbs, you could pulse them in a food processor or blender, but I prefer to chop them.