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Cook Time:25 minsTotal Time:25 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:25 minsTotal Time:25 minsServings:4Yield:4 servings
Cook Time:25 mins
Cook Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsChimichurri Sauce2cupsflat-leaf parsley5clovesgarlic3tablespoonslemon juice1tablespoonfresh oregano or 1 teaspoon dried½teaspooncrushed red pepper (optional)½teaspoonsalt¼teaspoonground pepper½cupextra-virgin olive oilSalmon4 6-ounce salmon fillets (see Tip), skin on2teaspoonsextra-virgin olive oil¼teaspoonsalt¼teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
Chimichurri Sauce
2cupsflat-leaf parsley
5clovesgarlic
3tablespoonslemon juice
1tablespoonfresh oregano or 1 teaspoon dried
½teaspooncrushed red pepper (optional)
½teaspoonsalt
¼teaspoonground pepper
½cupextra-virgin olive oil
Salmon
4 6-ounce salmon fillets (see Tip), skin on
2teaspoonsextra-virgin olive oil
¼teaspoonsalt
DirectionsPreheat oven to 425 degrees F. Line a rimmed baking sheet with foil or parchment paper and spray with cooking spray.To prepare sauce: Puree parsley, garlic, lemon juice, oregano, crushed red pepper (if using), 1/2 teaspoon salt and pepper in a food processor. With the motor running, drizzle in 1/2 cup oil. Scrape down the sides, then process again until well combined.To prepare salmon: Place salmon skin-side down on the prepared baking sheet. Rub with oil and sprinkle with salt and pepper. Roast until it flakes easily with a fork in the thickest part, 8 to 10 minutes per inch of thickness.To serve, slide a thin spatula under each piece of fish, separating it from the skin, and place on a plate. Serve with about 2 tablespoons sauce each.TipsMake Ahead Tip: Refrigerate the sauce for up to 1 week. Bring to room temperature before using.All wild salmon–and now some farmed–is considered a sustainable choice. For farmed, ask for fish that’s raised in land- or tank-based systems. For more information about sustainable seafood, go to seafoodwatch.org.Originally appeared: EatingWell Magazine, January/February 2016
Directions
Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil or parchment paper and spray with cooking spray.To prepare sauce: Puree parsley, garlic, lemon juice, oregano, crushed red pepper (if using), 1/2 teaspoon salt and pepper in a food processor. With the motor running, drizzle in 1/2 cup oil. Scrape down the sides, then process again until well combined.To prepare salmon: Place salmon skin-side down on the prepared baking sheet. Rub with oil and sprinkle with salt and pepper. Roast until it flakes easily with a fork in the thickest part, 8 to 10 minutes per inch of thickness.To serve, slide a thin spatula under each piece of fish, separating it from the skin, and place on a plate. Serve with about 2 tablespoons sauce each.TipsMake Ahead Tip: Refrigerate the sauce for up to 1 week. Bring to room temperature before using.All wild salmon–and now some farmed–is considered a sustainable choice. For farmed, ask for fish that’s raised in land- or tank-based systems. For more information about sustainable seafood, go to seafoodwatch.org.
Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil or parchment paper and spray with cooking spray.
To prepare sauce: Puree parsley, garlic, lemon juice, oregano, crushed red pepper (if using), 1/2 teaspoon salt and pepper in a food processor. With the motor running, drizzle in 1/2 cup oil. Scrape down the sides, then process again until well combined.
To prepare salmon: Place salmon skin-side down on the prepared baking sheet. Rub with oil and sprinkle with salt and pepper. Roast until it flakes easily with a fork in the thickest part, 8 to 10 minutes per inch of thickness.
To serve, slide a thin spatula under each piece of fish, separating it from the skin, and place on a plate. Serve with about 2 tablespoons sauce each.
Tips
Make Ahead Tip: Refrigerate the sauce for up to 1 week. Bring to room temperature before using.
All wild salmon–and now some farmed–is considered a sustainable choice. For farmed, ask for fish that’s raised in land- or tank-based systems. For more information about sustainable seafood, go to seafoodwatch.org.
Originally appeared: EatingWell Magazine, January/February 2016
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Nutrition Facts(per serving)378Calories25gFat3gCarbs35gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
