Chimichurri Salmon

5 from 1 vote

A simple and delicious salmon filet recipe with an Argentinian Chimichuri sauce.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Argentinian

Keyword: Chimichurri Salmon

Servings:

1/2 cup curly parsley finely chopped (30 g)
2 garlic cloves minced (6 g)
1/2 teaspoon salt 2 g
2 tablespoons scallions finely chopped (10 g)
1 teaspoon dried oregano or 1 tablespoon fresh oregano finely chopped (1 g / 3 g)
1 small chili pepper finely chopped (optional) (5 g)
2 tablespoons distilled vinegar (30 ml
2 tablespoons olive oil 30 ml

Prepare the Chimichurri Sauce: In a small bowl, combine the chopped parsley, minced garlic, salt, chopped scallions, oregano, and chili pepper (if using). Stir in the distilled vinegar and olive oil. Mix well to combine. Let the chimichurri sit for at least 10 minutes to allow the flavors to meld while you prepare the salmon.
Season the Salmon: Pat the salmon fillets dry with a paper towel. Season both sides with salt and black pepper.
Cook the Salmon: Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, place the salmon fillets skin-side down (if the skin is on) and cook for about 5-6 minutes, until the edges start turning opaque. Flip the fillets carefully and cook for another 4-5 minutes, or until the salmon is fully cooked and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
Serve: Transfer the cooked salmon fillets to serving plates. Spoon the chimichurri sauce generously over each fillet. Serve immediately with your choice of side dishes, such as roasted vegetables, or a fresh salad.

1 WW Point per serving.