Chimichurri and Salmon

Salmon topped with chimichurri sauce and a side of roasted potatoes.

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This Chimichurri and Salmon recipe is the perfect weeknight dinner. The salmon is easy to make, full of spicy Cajun flavors and takes only a few minutes of prep. The delicious chimichurri sauce is made with herbs, garlic and honey and makes enough to last the week. Pair with your favorite sides for a complete meal.

Prep Time30

Cook Time14

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 348kcal

Author: Danielle Lima

Ingredients

Salmon

1 1/2 lbs. salmon filets 24 oz.
1/2 cup coconut aminos
2 Tbsp. Cajun seasoning
2 Tbsp. light brown sugar
2 Tbsp. light brown sugar (for top of fish)

Chimichurri Sauce

1 bunch fresh cilantro, finely chopped with stems (not end stems)
3/4 bunch fresh parsley (finely chopped with stems (not end stems)
1/3 cup olive oil
2 Tbsp. red wine vinegar
3 Tbsp. agave nectar or honey
2 lemons, juiced
3 cloves garlic, minced
2 roma tomatoes, finely chopped, with juices
1/4 large red onion, finely sliced and chopped
1 tsp. kosher salt
fresh cracked black pepper

Instructions

Add all the chimichurri ingredients to a large mixing bowl and stir to combine. Be sure to finely chop the cilantro and parsley. Place in the fridge for at least 30 minutes prior to serving for the best flavor.
In a small mixing bowl, combine the coconut aminos, Cajun seasoning and light brown sugar and stir to create your marinade. If using one large fish filet, I like cutting into smaller 4 oz. filets for easy serving.
Lay the filets in a sealable container and add the marinade. If keeping skin on, be sure to place the fish with the skin-side up so the meat gets marinated. Place in the fridge and let the salmon marinate for 15 minutes.
Preheat the oven to 400 degrees Fahrenheit. Remove the filets from the marinade and discard any excess. Place the fish on a foil lined baking sheet sprayed with cooking spray.
Sprinkle the remaining 2 Tbsp. of brown sugar on top of the filets and place in the oven for 12-15 minutes or until the fish flakes with a fork and is no longer mushy.
The cook time will vary depending on the thickness of your filets.
Serve topped with ¼ cup (56g) of chimichurri and your favorite sides like rice, roasted potatoes, mashed potatoes or steamed veggies.

Notes

This recipes makes a lot of extra sauce but it’s amazing on everything. Add to sandwiches, salads, burgers, on steak, in wraps, with eggs, etc.
Weigh your cooked fish filets and divide by 6 as the weight may vary. Alternatively, you can cut them into pre cut 4 oz. filets for easy serving and tracking.
¼ cup chimichurri, 56g - weigh your final sauce in case you used more or less of something.
Nutrition for salmon alone: 232calories: 21g Protein, 9g Carbs, 11g Fat, 574 Sodium, 3g Sugar
Nutrition for Chimichurri alone: 116 calories: 1g protein, 8g carbs, 8g fat, 170g sodium, 1g fiber, 6g sugar
If you like heavy parsley flavor, use the full bunch. However, for this I prefer a heavier cilantro flavor so you’ll want more cilantro than parsley.
Nutritional information is an estimate and will vary with substitutions.

Nutrition