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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




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 seafoodwatch.org.

Nutrition Facts

5 oz. salmon & 2 Tbsp. sauce
378 calories; protein 34.6g; carbohydrates 2.5g; dietary fiber 0.7g; sugars 0.3g; fat 24.7g; saturated fat 4.1g; cholesterol 79.5mg; vitamin a iu 1701.8IU; vitamin c 28.4mg; folate 46.3mcg; calcium 96.8mg; iron 2mg; magnesium 58.1mg; potassium 743.7mg; sodium 405.4mg; thiamin 0.1mg.

4 1/2 lean meat, 3 1/2 fat