Condiment
Roast Salmon with Chimichurri Sauce
Roast salmon fillets turn golden and tender with crisp skin, while a lively chimichurri of parsley, garlic, lemon, and oregano floods each bite with bright, garlicky freshness that balances the fish's rich, buttery flavor.
- Total
- 25 min
- Prep
- 15 min
- Cook
- 10 min
- Serves
- 4
Nutrition per Serving
- Calories
- 378
- Protein
- 35g
- Carbs
- 3g
- Fat
- 25g
- Fiber
- 1g
- Sugar
- 0g
- Sodium
- 405mg
Ingredients
- 2 cup flat-leaf parsley
- 5 clove garlic
- 3 tbsp lemon juice
- 1 tbsp fresh oregano or 1 teaspoon dried
- 1/2 tsp crushed red pepper (optional)
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/2 cup extra-virgin olive oil
- 4 6-ounce salmon fillets (see Tip), skin on
- 2 tsp extra-virgin olive oil
- 1/4 tsp salt
- 1/4 tsp ground pepper
Instructions
- Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil or parchment paper and spray with cooking spray.
- To prepare sauce: Puree parsley, garlic, lemon juice, oregano, crushed red pepper (if using), 1/2 teaspoon salt and pepper in a food processor. With the motor running, drizzle in 1/2 cup oil. Scrape down the sides, then process again until well combined.
- To prepare salmon: Place salmon skin-side down on the prepared baking sheet. Rub with oil and sprinkle with salt and pepper. Roast until it flakes easily with a fork in the thickest part, 8 to 10 minutes per inch of thickness.
- To serve, slide a thin spatula under each piece of fish, separating it from the skin, and place on a plate. Serve with about 2 tablespoons sauce each.