Chimichurri Salmon
Chimichurri Salmon is a quick and easy dinner that packs a ton of flavor! Pan seared salmon with a crispy crust topped is cooked quickly and makes a great lunch or dinner any time of the year!
Servings: 4 servings
Calories: 181kcal
Equipment
Ingredients
Chimichurri
- 1 cup parsley rough chopped
- ¼ cup red wine vinegar
- 5 cloves garlic rough chop
- 1 tablespoon dried oregano
- 2 teaspoon crushed red pepper
- 2 teaspoon kosher salt Diamond Crystal Kosher Salt
- ½ teaspoon black pepper coarse ground
- ⅓ cup olive oil
Salmon
- 4 fillets fresh salmon 6oz each
- 1 teaspoon kosher salt Diamond Crystal Kosher Salt
- ½ tsp black pepper coarse ground
Instructions
Chimichurri
- Add all chimichurri ingredients to food processor and blend for 10 seconds until sauce is blended but still chunky
Salmon
- Heat a large skillet over medium-high heat until pan is very hot. Add a drizzle of olive oil, season top of salmon fillets with salt and pepper then place them seasoned side down in the skillet and leave them undisturbed for 2 minutes
- Flip salmon over and cook an additional 2 minutes. Salmon should temp at140°F. Let salmon rest 5 minutes after removing from pan then top with chimichurri
- Optionally top with peach mango salsa
Notes
Skillet should be very hot before adding salmon. Leave salmon undisturbed for 2 minutes before flipping to get a nice sear.
Salmon cooks quickly, 4 minutes total should be plenty of time. Use a digital thermometer to check temperature in the center part of the salmon. Pull salmon at 140°.
Chimichurri can be made up to 5 days in advance and stored in the fridge in an airtight container. Let come to room temp before serving.
Nutrition
Calories: 181kcal | Carbohydrates: 4g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 1772mg | Potassium: 148mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 1583IU | Vitamin C: 21mg | Calcium: 54mg | Iron: 2mg
