Chimichurri Salmon
This simple and easy baked chimichurri salmon method is healthy, delicious and quick! It's the perfect way to use leftover chimichurri, or the best excuse to get a new batch ready in just a few minutes. Serve it with brown rice for a complete protein-rich dinner your familia will love!
- 1 pound skinless Salmon fillets (about 4 fillets)
- 1/3 cup of cilantro chimichurri (plus a few extra tablespoons for serving!)
- salt and pepper to taste
- Preheat oven to 425F.
- In a rimmed plate, season the salmon with salt and pepper on both sides.
- Then, add in the cilantro chimichurri, rub it on all sides, and let it marinate approximately 15-20 mins.
- Remove the fillets from the marinade, and arrange them on a cast iron braiser, or baking sheet.
- Bake for 15-20 minutes. Then, broil for 2-5 minutes if you like it crispier.
- Serve it with more chimichurri on top!
Elements 1 pound skinless Salmon fillets (about 4 fillets) 1/3 cup of cilantro chimichurri (plus a few extra tablespoons for serving!) salt and pepper to taste Method Preheat oven to 425F. In a rimmed plate, season the salmon with salt and pepper on both sides.
Then, add in the cilantro chimichurri, rub it on all sides, and let it marinate approximately 15-20 mins. Remove the fillets from the marinade, and arrange them on a cast iron braiser, or baking sheet.
Then, broil for 2-5 minutes if you like it crispier.
