Short on time? This 10-minute baked salmon recipe is an ultra quick dinner, paired with a bright green chimichurri sauce.
When we do opt for meat or fish, we look for it to be sustainably raised where possible.
Here, we’ve created a 10-minute baked salmon recipe and paired it with the perfect sauce for salmon: chimichurri sauce. What’s chimichurri? Chimichurri is a bright green parsley and garlic sauce that originates from Argentina and Uruguay. It comes out a beautiful neon green and it tastes garlicky and fresh. Best of all, it’s simple to make: just throw all the ingredients in a blender! To blend our chimichurri sauce, we’ve used the Ambiano Professional Nutrition Blender; this blender is available at ALDI.
To make it an entire meal, we paired it with chimichurri sauce and cumin-roasted potatoes. You can roast them all on the same sheet if you prefer. The potatoes take 35 minutes in total; just throw the salmon on in the last 10 minutes. It’s perfect for a quick weeknight meal that looks incredibly impressive with minimal effort.
Short on time? This 10-minute baked salmon recipe is an ultra quick dinner, paired with a bright green chimichurri sauce.
INGREDIENTS
For the salmon*
- 1 1/2 pounds Fresh Atlantic Salmon Side
- Kosher salt
- Stonemill Ground Black Pepper
For the chimichurri
- 1 cup fresh cilantro leaves and tender stems, tightly packed (about 1 large bunch)
- 1 cup fresh parsley leaves and tender stems, tightly packed (about 1 large bunch)
- 2 green onions (tops only)
- 1 garlic clove
- 1/2 cup SimplyNature Organic Extra Virgin Olive Oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon SimplyNature Oregano
- 1/4 teaspoon kosher salt
- Several grinds Stonemill Ground Black Pepper
INSTRUCTIONS
- Preheat the oven to 450F. While the oven preheats, let the salmon sit at room temperature.
- Generously sprinkle the salmon with kosher salt and fresh ground black pepper. Place it on a parchment-lined baking sheet.
- Bake the salmon for about 10 minutes until flaky and just cooked; test it with a fork to assess doneness. Watch the salmon to make sure not to overcook; the timing can vary based on the thickness of the salmon and variations between ovens.
- Meanwhile, make the chimichurri: Slice off the tops of the green onions. In a blender, blend all ingredients until a smooth sauce forms, (if necessary, stop and mix the ingredients to allow them to fully blend).
- To serve, drizzle the salmon with chimichurri, and serve with potatoes.
You can read full article and recipes here : https://www.acouplecooks.com/baked-salmon-with-chimichurri-sauce/