Chimichurri Baked Salmon

This vibrant, nutrient-dense Chimichurri Baked Salmon offers an insulin-friendly, high-protein dinner solution that pairs heart-healthy omega-3 fatty acids with a potent antioxidant-rich herb infusion.

Ingredients

• 4 (6 oz) wild-caught salmon fillets (fresh or thawed)
• 1 Tbsp extra virgin olive oil
• Juice of half a fresh lemon (approx. 1 Tbsp)
• Fine sea salt and cracked black pepper to taste
• 1/2 cup homemade Chimichurri sauce (Parsley, basil, garlic, shallot, red wine vinegar, olive oil, and red pepper flakes)

Instructional Guide

1. Oven Calibration: Preheat your oven to 425°F.
2. Fillet Preparation: Pat the salmon dry with a paper towel to ensure the skin crisps effectively. Place skin-side down on the prepared sheet.
3. The Infusion: Brush the tops with olive oil, followed by a fresh lemon squeeze. Season liberally with salt and pepper to enhance the natural flavors of the fish.
4. Precision Baking: Roast for 8 to 10 minutes per inch of thickness. For a professional “char,” switch to the broiler for the final 2 minutes. The salmon is perfectly cooked when it reaches an internal temperature of 145°F.
5. Sauce Emulsification: While the salmon roasts, pulse your fresh herbs, garlic, shallots, vinegar, and oil in a food processor until finely minced but still vibrant and textured.
6. Rest and Garnish: Allow the salmon to rest for 5 minutes post-bake to redistribute juices. Spoon 2 tablespoons of fresh chimichurri over each fillet before serving.