Roasted salmon with Chimichurri is an easy weeknight recipe. The chimichurri can be made days ahead of time and stored in the fridge. And, the sauce also tastes amazing over roasted or sautéed vegetables.
When shopping for salmon, look for a fish that was caught in the wild and is free of preservatives. Marketers like to try and trick you, so always look for the word “wild” as opposed to “Atlantic” or “Pacific”.
Naming the waters they were raised in can be a way to trick you into thinking the fish is wild. For more information on shopping for fish, check out my friend Beth’s article, The Benefits of Wild Caught Seafood.
Here are some other salmon recipes you might enjoy:
Salmon and Baby Greens with Creamy Garlic Dressing
Orange Glazed Salmon
Salmon Poke Bowls
Roasted Salmon with Chimmichurri (Grain-Free, Paleo)
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
For the salmon:
- 4 skin-on wild salmon fillets
- Celtic Sea salt
For the Chimichurri:
- 1 cup fresh flat-leaf parsley leaves
- 1 cup fresh cilantro
- 3 cloves garlic
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Celtic Sea salt
- Preheat the oven to 400ºF and adjust the rack to the middle position. Place the salmon on a baking dish lined with parchment paper. Sprinkle with Celtic Sea salt. Place the salmon in the oven and roast for 11 minutes.
- Meanwhile, place the parsley, cilantro, garlic, and sea salt in a food processor and pulse until coarsely chopped, about 5 one-second pulses. Add the olive oil and vinegar and pulse, until combined, about 5 one-second pulses. Transfer to bowl; set aside.
- Spoon the chimichurri over top of each salmon fillet and serve.
- Serving Size: Serves 4
Photo Credit: Becky Winkler
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