Roast Salmon with Chimichurri Sauce

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Roast Salmon with Chimichurri Sauce

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Ingredients

• Chimichurri Sauce
• 2 cups flat-leaf parsley
• 5 cloves garlic
• 3 tablespoons lemon juice
• 1 tablespoon fresh oregano or 1 teaspoon dried
• ½ teaspoon crushed red pepper (optional)
• ½ teaspoon salt

• ¼ teaspoon ground pepper
• ½ cup extra-virgin olive oil
  

  Great Value Extra Virgin Olive Oil 25.5 oz

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• Salmon
• 4 6-ounce salmon fillets (see Tip), skin on
• 2 teaspoons extra-virgin olive oil
  

  Great Value Extra Virgin Olive Oil 25.5 oz

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• ¼ teaspoon salt
• ¼ teaspoon ground peppe

Preparation

• Active25 m
• Ready In25 m

1. Preheat oven to 425°F. Line a rimmed baking sheet with foil or parchment paper and spray with cooking spray.
2. To prepare sauce: Puree parsley, garlic, lemon juice, oregano, crushed red pepper (if using), ½ teaspoon salt and pepper in a food processor. With the motor running, drizzle in ½ cup oil. Scrape down the sides, then process again until well combined.
3. 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.
4. 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.

• 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.

Nutrition profile

• Egg Free
• Nut-Free
• Soy-Free
• Gluten-Free
• Healthy Aging
• Healthy Immunity
• Low-Calorie

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 Egg Free Gluten-Free Healthy Aging Healthy Immunity Low-Calorie Nut-Free Soy-Free