Roast Salmon with Chimichurri Sauce
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| Roast Salmon with Chimichurri Sauce |
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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 oilGreat Value Extra Virgin Olive Oil 25.5 ozPrices drop the more you shop!BUY NOW ON JET.COM
- Salmon
- 4 6-ounce salmon fillets (see Tip), skin on
- 2 teaspoons extra-virgin olive oilGreat Value Extra Virgin Olive Oil 25.5 ozPrices drop the more you shop!BUY NOW ON JET.COM
- ¼ teaspoon salt
- ¼ teaspoon ground peppe
Preparation
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Active
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Ready In
- Preheat oven to 425°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), ½ teaspoon salt and pepper in a food processor. With the motor running, drizzle in ½ 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.
- Make Ahead Tip: Refrigerate the sauce for up to 1 week. Bring to room temperature before using.
- All wild salmon—and now some farmed—is considered a sustainable choice. For farmed, ask for fish that's raised in land- or tank-based systems. For more information about sustainable seafood, go to seafoodwatch.org.
Nutrition profile
- Egg Free
- Nut-Free
- Soy-Free
- Gluten-Free
- Healthy Aging
- Healthy Immunity
- Low-Calorie
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