Chimichurri–a bright, herby sauce served across Argentina–is the perfect healthy sauce for an easy salmon dinner. This recipe uses parsley but feel free to try your favorite combination of herbs, such as basil, mint or cilantro. Serve with mashed potatoes and roasted broccoli.
Ingredients
Chimichurri Sauce
2 cups flat-leaf parsley
5 cloves garlic
3 tablespoons lemon juice
1 tablespoon fresh oregano or 1 teaspoon dried
½ teaspoon crushed red pepper (optional)
½ teaspoon salt
¼ teaspoon ground pepper
½ cup extra-virgin olive oil
Salmon
4 6-ounce salmon fillets (see Tip), skin on
2 teaspoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground pepper
Directions
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.
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