The idea of making salmon with chimichurri came to me a few days ago out of the blue and I thought it could be delicious. I remembered that when I lived in Colombia I had store bought chimichurri in the fridge most of the time. I would put it on all of my meats and even over white rice, but since I came to the United States I haven’t used it much, so guess what? Starting today, I will have homemade chimichurri in my fridge.
As I’ve mentioned in other posts, chimichurri is a traditional Argentinean herb sauce but there are other South American variations as well. For example, in Colombia, we add cilantro to the chimichurri. I hope you enjoy this salmon with Colombian chimichurri sauce!
- 4 (5oz) Salmon fillets
- Salt and pepper
- 3 tablespoons olive oil
- Chimichurri sauce
- Preheat the oven to 400° F.
- Place the salmon fillets in a large baking dish. Drizzle olive oil and season each fillet with salt and pepper.
- Place the baking dish in the oven and bake for 15 to 20 minutes or until the salmon is cooked through. Spoon chimichurri sauce over the salmon fillets and serve.
- Place the rest of the chimichurri in a serving bowl and leave on the table with the salmon to be used as a topping, if desired.
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