This salmon dish is a great way to use fresh herbs, which provide a multitude of nutrients, including detoxifying chlorophyll. The salmon has heart-healthy fats. Chimichurri is a traditional Argentinian sauce of fresh herbs, much like an Italian pesto, but without the cheese or nuts. Feel free to play around with the herbs you have on hand, but we find cilantro, basil and mint pair deliciously with baked salmon!
YIELDS 4 SERVINGS
For the chimichurri sauce:
3 cloves garlic
1/4 red onion
2 Tbs. red wine vinegar
1 Tbs. fresh lemon juice
1/2 cup packed fresh cilantro leaves
1/2 cup packed fresh parsley leaves
1/2 cup packed fresh mint leaves
1/2 tsp. coriander seed
1/2 tsp. red chili flakes
Salt and pepper, to taste
1/2 cup olive oil
For the salmon:
4 6-oz salmon fillets, skin on (thawed if using frozen)
1 Tbs. olive oil
Pinch of salt and pepper
1. Add all chimichurri ingredients, except the olive oil, into a food processor, secure lid, and pulse until chopped. Turn off processor, open lid and scrape down the sides. Secure lid, slowly steaming in the olive oil until smooth. You may have to stop and scrape down the sides. Pulse until ingredients are combined, but not entirely smooth (you want some texture).
2. Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and drizzle evenly with olive oil. Lay salmon skin side down, sprinkle with salt and pepper to taste, and spoon 2 tablespoons of the chimichurri sauce over top of each fillet. Bake for 8-10 minutes, or until opaque pink in the thickest part of the fillet.
3. Remove salmon from oven and serve hot with additional chimichurri sauce drizzled on the plate as desired. Remaining sauce from the food processor can be stored in the fridge sealed for 3-5 days.