Roast Salmon with Chimichurri Sauce

Roast Salmon with Chimichurri Sauce

2 Reviews
From: EatingWell Magazine, January/February 2016

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 4 servings

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Original recipe yields 4 servings
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  • 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


  • Active

  • Ready In

  1. Preheat oven to 425°F. Line a rimmed baking sheet with foil or parchment paper and spray with cooking spray.
  2. 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.
  3. 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.
  4. 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 information

  • Serving size: 5 oz. salmon & 2 Tbsp. sauce
  • Per serving: 378 calories; 25 g fat(4 g sat); 1 g fiber; 2 g carbohydrates; 35 g protein; 46 mcg folate; 80 mg cholesterol; 0 g sugars; 0 g added sugars; 1,702 IU vitamin A; 28 mg vitamin C; 97 mg calcium; 2 mg iron; 405 mg sodium; 744 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value), Vitamin A (34% dv)
  • Carbohydrate Servings: 0
  • Exchanges: 4½ lean meat, 3½ fat

Reviews 2

July 18, 2019
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By: michaelval226
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
November 10, 2017
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By: zaniamone
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.
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