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A white plate with baked salmon topped with chimichurri sauce sits on a plate of mashed potatoes and asparagus

15 Minute Cilantro Chimichurri Salmon


Packed full of Omega-3s, this chimichurri salmon is easy to prepare and can be ready to enjoy in 15 minutes or less.



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 (12 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 34 fillets
  • Freshly-cracked pepper
  • Coarse salt


  1. Preheat oven to 425°F
  2. 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.
  3. 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.
  4. Top with cilantro chimichurri and enjoy!


You can substitute cilantro for more leafy greens or omit completely.

  • Prep Time: 5
  • Cook Time: 10
  • Category: Main Dishes
  • Method: Baked

Keywords: weeknight dinner, easy balanced meals

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