If you are like me, and pretty much any of the 148 million parents living in the United States, you are on a quest to get your family, especially your kids, to eat more fish. Maybe even to eat any fish. This is a noble quest, a worthy endeavor, and it shouldn’t be as hard as we think.
Healthy Salmon Recipe
Salmon is the most popular fish in this country and for good reason. It’s moist, it’s versatile, it’s delicious (granted that’s subjective, but it’s a pretty common perception), and it’s very nutritious.
It’s rich in omega-3 fatty acids, which can help support brain function by improving memory, reducing heart disease, alleviating with joint pain, as well as boosting eye health. And it’s a great source of protein and provides a nice dose of vitamin D. Not bad for a piece of fish. And properly sourced it’s high on the list of sustainable fish, according to seafoodwatch.org; make sure it’s wild caught or farmed in sustainable ways.
Salmon with Chimichurri Sauce: Baking the salmon with a generous slathering of flavorful herby sauce turns everyone’s favorite fish into a special meal.Tweet This
What is Chimichurri?
Chimichurri is an Argentinean sauce used as a marinade and an accompaniment to many different dishes. Here it provides a bright, herbal note to flaky broiled salmon.
Leftover Chimichurri Sauce
You will end up with leftover sauce, which is great to toss with cooked whole grains or whole wheat pasta, as you might use a pesto. Brush it on bread when you are making sandwiches, drizzle it over sliced chicken, or try mixing it with Greek yogurt for a quick dip for vegetables. It will last for at least a week in the fridge.
What to Serve with Salmon with Chimichurri Sauce:
- How to Cook Perfect Millet
- Grilled Asparagus with Vinaigrette
- Simple Sautéed Garlic Broccoli
- Parmesan Roasted Potatoes
Other Salmon Recipes:
- Herbed Salmon Salad
- Creamy Tuscan Salmon
- Dedie’s Herbed Salmon
- Salmon, Potato and Broccoli Sheet Pan Supper
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Salmon with Chimichurri Sauce
For the Chimichurri Sauce
- 2 cups flat-leaf parsley leaves washed
- 5 cloves garlic
- 3 tablespoons fresh lemon juice
- ½ teaspoon salt or to taste
- 1 tablespoon fresh oregano or 1 ½ teaspoons teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ⅔ cup extra virgin olive oil use the best one you have!
- ½ teaspoon freshly ground black pepper or to taste
For the Salmon
- 4 6-ounce fillets of salmon skin on
- 4 teaspoons olive oil
- Salt and pepper to taste
- Preheat the oven to 425°F. Line a rimmed baking sheet with foil or parchment, and spray with nonstick cooking spray.
- Make the Sauce: In a food processor puree the parsley, garlic, lemon juice, salt, oregano, and red pepper flakes. With the motor running, drizzle in the olive oil. Scrape down the sides after all of the oil is added, then puree again until everything is well combined. Taste and adjust the salt, and add the black pepper as desired. Set aside.
- Cook the salmon: Place the salmon filets skin side down on the prepared baking sheet and drizzle about 1 tablespoon of olive oil over each piece and use a spoon or your fingers to coat the top and sides. Season with salt and pepper. Roast for 8 to 10 minutes per inch of thickness, until it flakes easily and the internal temperature is at least 145°F in the thickest part.
- Slide a thin spatula under each piece of fish, separating it from the skin and place each piece on a plate. Pass additional sauce on the side as desired.
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