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. Source: EatingWell Magazine, January/February 2016

Katie Workman


Chimichurri Sauce


Instructions Checklist
  • 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.


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

Nutrition Facts

378 calories; total fat 24.7g 38% DV; saturated fat 4.1g; cholesterol 80mg 27% DV; sodium 405mg 16% DV; potassium 744mg 21% DV; carbohydrates 2.5g 1% DV; fiber 0.7g 3% DV; sugarg; protein 34.6g 69% DV; exchange other carbs; vitamin a iu 1702IU; vitamin c 28mg; folate 46mcg; calcium 97mg; iron 2mg; magnesium 58mg; thiaminmg.

Reviews (2)

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4 Ratings
  • 5 star values: 4
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Rating: 5 stars
made it for two so should have cut sauce in half but it's so good I don't mind the extra. served with some roasted baby red potatoes and green salad. Delicious Read More
Rating: 5 stars
Excellent! I used curly parsley which was growing in the herb garden. After blending together the sauce ingredients I poured the sauce into a small saucepan and cooked it for a few minutes to mellow out the garlic worked wonderfully. I served the salmon with mashed potatoes and steamed broccoli. Plates were cleaned. Great recipe. Thank you. Read More