An easy dinner that comes together in less than 15 minutes, this Chimichurri Salmon is healthy and full of flavor. The sauce is made with parsley, cilantro, olive oil, cumin and garlic, and will be great on most meats, too!
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46 ouncesalmon fillets
½cup + 2 teaspoonsolive oil, divided
1bunchfresh Italian flat-leaf parsley, removed from stems
⅓cupfresh cilantro, removed from stems and packed
3 clovesgarlic, sliced
1 teaspoonfresh lemon juice
¼teaspoon red pepper flakes
salt and pepper to taste
In a blender, combine the parsley, cilantro, garlic, rice vinegar, cumin, lemon juice, and red pepper flakes and pulse to mix.
With blender running on low, slowly add the 1/2 cup olive oil and blend until well combined.
Add salt and pepper to taste.
Place an oven rack in the top third of the oven and preheat to 425°F. Prepare a rimmed baking sheet by lining it with tin foil and spraying with cooking spray.
Place salmon fillets, skin side down, onto the prepared baking sheet. Season with salt and pepper and drizzle with the two teaspoons of olive oil.
Bake for 12 -14 minutes or until the fish easily flakes when touched with a fork. Internal temperature should register about 140° F.
Serve topped with chimichurri sauce or with it on the side.