Oven Roasted Salmon with Chimichurri

Few dishes strike the perfect balance between healthy and delicious quite like salmon—especially when topped with a punchy chimichurri. Packed with heart-healthy omega-3s and high-quality protein, salmon is a nutritional powerhouse. This chimichurri, inspired by the classic Argentinian sauce, is a vibrant blend of parsley, mint, cilantro, garlic and vinegar. Its bold herbs and tangy acidity cut beautifully through the richness of the salmon, adding brightness and depth to every bite. Roasted in the oven until perfectly tender, the salmon becomes the star of a meal that’s both comforting and elevated. Serve it alongside roasted vegetables and a hearty grain like farro or quinoa for a well-rounded, satisfying plate. Whether you’re making a quick weeknight dinner or hosting a dinner party, this dish is guaranteed to impress.

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Oven Roasted Salmon with Chimichurri

Course Main Course

Servings 4 servings

Ingredients

• 4 (6-ounce) fresh salmon fillets pin bones removed
• extra-virgin olive oil to coat the salmon
• Kosher or sea salt, to taste
• 3-4 large garlic cloves
• 1/2 cup fresh mint leaves
• 1/2 cup fresh parsley leaves
• 1/2 cup fresh cilantro leaves
• 1/3 cup extra-virgin olive oil
• 1/4 cup white wine vinegar
• Juice of 1/2 lemon or to taste

Instructions

• Pre-heat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or foil and coat with a little cooking spray. Place the salmon fillets skin-side down on the prepared baking sheet. Rub the salmon with olive oil and sprinkle with salt. Roast the salmon until it flakes easily with a fork in the thickest part, 10 minutes per inch of thickness. You'll see the white albumin (protein) oozing out. I usually remove my salmon from the oven when it's just cooked through and still pink in the middle (medium).
• While the salmon is cooking, make the chimichurri sauce. Mince the garlic with a knife or through a garlic press. In the bowl of a food processor, add the minced garlic, mint, parsley and cilantro and pulse until chopped and combined. Add in the olive oil, vinegar, lemon juice and a pinch of salt. Pulse a few times to combine. Taste and adjust the seasoning. Pour the sauce over the roasted salmon and serve. You'll have extra chimichurri sauce which can be stored in the refrigerator in an airtight container for up to 2 weeks.