Description
The authentic recipe uses parsley but you can try your favorite combination of herbs. Mint, cilantro, and basil are the most loved condiments for a chimichurri sauce.
Ingredients
For the Chimichurri Sauce:
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2 cups parsley leaf
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5 garlic cloves
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½ teaspoon salt
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1 tbsp fresh oregano
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½ tsp red pepper
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½ cup extra virgin olive oil
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3 tbsp lemon juice
For the Salmon:
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4-6 ounce salmon filets
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¼ tsp salt
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¼ tsp ground pepper
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2 tsp extra virgin olive oil
Instructions
For the Salmon:
Step 1 – Preheat the Oven:
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Preheat the oven to 425 degrees Fahrenheit.
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Cover the baking sheet with parchment paper or foil and apply cooking spray.
Step 2 – Prepare the Salmon:
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Place salmon on the baking sheet with its skin side facing down.
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Sprinkle salt and pepper to taste, and rub all pieces with olive oil.
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Roast one-inch thick pieces for 8-10 minutes or till they easily flake with a fork.
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Take an additional 2-3 minutes to cook the salmon further so that its edges are crispy.
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Once baked, slide a spatula underneath the pieces. Separate each piece from the skin and keep it on a plate.
Step 3 – Serve Salmon With Chimichurri:
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After baking, let the fish rest for 5 minutes.
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Place salmon pieces on the plate. Pour chimichurri sauce on the fish as per taste and preferences and serve.
For the Chimichurri Sauce:
Step 1 – Prepare Chimichurri Sauce
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Add parsley, garlic, oregano, and red pepper in a food processor. Pulse the processor to puree all ingredients properly.
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Add lemon juice, salt, and olive oil and stir to uniformly distribute.
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Put the scraps aside and process all ingredients until well combined.
Notes
Store the chimichurri sauce in the refrigerator for 2 weeks to a month. Take it out 15 minutes before serving every time you use it.
