Chimichurri Salmon
25 min661 kcal each
Salmon fillets roasted under a blanket of punchy parsley-coriander chimichurri. Fifteen minutes in the oven and the sauce doubles as a dressing all week.
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Plan this recipeIngredients
for 4 servings- Fresh parsley60 g
- Fresh coriander8 g
- Spring onions½ piece
- Garlic2 clove
- Avocado oil4 tbsp
- Red wine vinegar1 tbsp
- Lemon juice½ tbsp
- Salmon fillets1020 g
- Salt½ tsp
- Black pepper1 pinch
Method
Prep 10 min · cook 15 min- Heat the oven to 220 °C and line a baking sheet.
- Blend the parsley, coriander, spring onion, garlic, oil, vinegar, lemon juice and salt into a coarse sauce, scraping down once or twice.
- Lay the salmon on the sheet, season, and spread 1–2 tablespoons of chimichurri over each fillet.
- Bake for 10–15 minutes until the salmon flakes easily.
- Serve with the remaining chimichurri spooned over.
- Keeps 3 days in the fridge; eat cold or reheat gently at 150 °C for 10 minutes.
Nutrition
per servingCal
661
Protein
53g
Carbs
1.8g
Fat
48g
Of 0.3g of sugar per serving, 0g is added sugar.
Of 48g of fat per serving, 9.4g is saturated.
