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Roast Salmon with Chimichurri Sauce

Roast Salmon with Chimichurri Sauce

Chimichurri—a bright, herby sauce served across Argentina—is the perfect healthy twist on an easy salmon dinner. This recipe uses parsley but feel free to try your favorite combination of herbs, such as basil, mint or cilantro. Serve with mashed potatoes.


4 servings

Prep Time

25 minutes

Total Time

25 minutes


Chimichurri Sauce

  • 2cups flat-leaf parsley
  • 5cloves garlic
  • 3tablespoons lemon juice
  • 1tablespoon fresh oregano or 1 teaspoon dried
  • 1/2teaspoon crushed red pepper (optional)
  • 1/2teaspoon salt
  • 1/4teaspoon ground pepper
  • 1/2cup extra-virgin olive oil


  • 46-ounce salmon fillets, skin on
  • 2teaspoons extra-virgin olive oil
  • 1/4teaspoon salt
  • 1/4teaspoon ground pepper


  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), 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.
  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.


Refrigerate the sauce for up to 1 week. Bring to room temperature before using.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 378kcal
Carbohydrate Total 2g
Total Sugars 0g
Added Sugars 0g
Fiber 1g
Total Fat 25g
Saturated Fat 4g
Mono Saturated Fat 16g
Cholesterol 80mg
Sodium 405mg
Protein 35g
Potassium 744mg
Calcium 97mg
Folate 46mcg
Omega-3 2g
Omega-6 2g
Vitamin B12 7mcg
Vitamin E 6mg
Zinc 1mg
Vitamin B3 12mg

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