Description
Packed full of Omega-3s, this chimichurri salmon is easy to prepare and can be ready to enjoy in 15 minutes or less.
Ingredients
Scale
Cilantro Chimichurri Sauce
- 1/2 heady baby butter lettuce
- 1 1/2 cups fresh parsley
- 1 cup fresh cilantro
- 1/2 cup fresh mint
- 1/4 cup olive oil
- 1 tbsp apple cider vinegar
- Juice of 1/2 lemon (1–2 Tbsp, adjust to taste)
- 1 large clove of garlic, peeled and roughly chopped
- 1 medium shallot, roughly chopped
- 1/2 tsp coarse salt
- 1/4 tsp freshly-cracked pepper
- Pinch of red pepper flakes to garnish *optional
Baked Salmon
- 1 lb of salmon, cut into 3–4 fillets
- Freshly-cracked pepper
- Coarse salt
Instructions
- Preheat oven to 425°F
- Place all Cilantro Chimichurri ingredients in a high powered blender or food processor and blend or pulse until well combined. You can blend until you get a full puree or stop earlier to get a chunkier consistency.
- Pat salmon dry and sprinkle with salt and pepper and place in a cast iron pan. Bake skin down for 5-7 minutes, keeping an eye to make sure it does not overcook. Salmon is done when opaque throughout and easily flakes with a fork. You may need to cook 1-2 minutes longer depending on the thickness of the salmon.
- Top with cilantro chimichurri and enjoy!
Notes
You can substitute cilantro for more leafy greens or omit completely.
- Prep Time: 5
- Cook Time: 10
- Category: Main Dishes
- Method: Baked