Roast Salmon With Chimichurri Sauce

How to Make It

1. Step

Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil or parchment paper and spray with cooking spray.

2. Step

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. Step

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. Step

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.

Ingredients

2 cups flat-leaf parsley
5 cloves garlic
3 tablespoons lemon juice
1 tablespoon fresh oregano or 1 teaspoon dried
½ teaspoon crushed red pepper (optional)
½ teaspoon salt
¼ teaspoon ground pepper
½ cup extra-virgin olive oil
4 6-ounce salmon fillets (see Tip), skin on
2 teaspoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground pepper

Roast Salmon With Chimichurri Sauce

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