About
This salmon is incredibly flavorful, bursting with bright and fragrant greens. Cilantro, parsley, a little oregano, and a splash of lime juice bring together the showstopping chimichurri sauce that blankets the salmon. Enjoy with a favorite keto side dish or on top of a salad.
Ingredients
- 1 cup, chopped cilantro
- ½ cup, chopped parsley
- ¼ teaspoon oregano, dried
- 1 teaspoon garlic
- ¼ teaspoon salt
- ½ ounce green onions
- ½ large – approx 4" – 6" long jalapeno peppers
- 1 tablespoon olive oil
- 1 tablespoon lime juice, fresh
- 8 ounce salmon, red (sockeye), raw, alaska native
- ¼ teaspoon salt
- ¼ teaspoon black pepper, ground
Instructions
- In a food processor, pulse together the cilantro, parsley, oregano, garlic, first amount of salt, green onion, jalapeno, olive oil, and lime juice. Blend until you have a consistently textured chimichurri sauce.
- Arrange your salmon filets on a seasoned sheet tray. You may also line your sheet tray with parchment paper, but a seasoned sheet tray will promote a crispy skin. Slice about 4 incisions across each filet and sprinkle the second amount of salt and the pepper over the salmon.
- Spread the chimichurri sauce over all the exposed areas of the salmon. Using the back of a spoon will easily apply the sauce. Set your tray of salmon in a refrigerator to marinate for 1 hour, or you may continue straight on to the next step.
- Preheat an oven to 375 degrees. Bake the tray of salmon in the oven for 45 minutes – until the bottom skin is crispy, the fish is flaky, and the chimichurri sauce is dark with slightly crispy edges around the fish.
Nutrition Facts
- Servings: 2
- Calories: 251.0kcal/1050.2kJ (per serving)
- Fat: 15.3g (per serving)
- Carbs: 3.9g (per serving)
- Protein: 25.9g (per serving)
