Roast Salmon with Chimichurri Sauce
From EatingWell: 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.
- 2 cups flat-leaf parsley
- 5 cloves garlic
- 3 tablespoons lemon juice
- 1 tablespoon fresh oregano or 1 teaspoon dried
- 1/2 teaspoon crushed red pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 cup extra-virgin olive oil
- 4 6-ounce salmon fillets (see Tip), skin on
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 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), 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.
Tips & Notes
- 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.
Per serving: 378 calories; 25 g fat (4 g sat, 16 g mono); 80 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 0 g total sugars; 35 g protein; 1 g fiber; 405 mg sodium; 744 mg potassium.
Nutrition Bonus: Vitamin B12 (121% daily value), Vitamin C (47% dv), Vitamin A (34% dv)
Carbohydrate Servings: 0
Exchanges: 4 1/2 lean meat, 3 1/2 fat
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- Main Ingredient
- Type of Dish
- Main dish, fish/seafood
- January/February 2016