Roasted Salmon with Chimmichurri (Grain-Free, Paleo)
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
Ingredients
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
Instructions
- 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.
Nutrition
- Serving Size: Serves 4