25-Minute Chimichurri Salmon

25-Minute Chimichurri Salmon

  • (2) 6oz Lummi Island Wild Salmon
  • 1/4 cup olive oil
  • 1 cup fresh parsley (flat or curly)
  • 1 large clove garlic
  • 1/2 tsp oregano, dried
  • 1/2 tsp thyme, dried
  • 1 Tbsp red wine vinegar
  • Salt + pepper, to taste
  1. Preheat oven to 400F. Line a baking sheet with parchment paper and place salmon or halibut on top.
  2. Add parsley, garlic, olive oil, oregano, thyme, and red wine vinegar to a food processor. Add salt and pepper to taste.
  3. Blend all the ingredients together to make the chimichurri sauce. Scrape down the sides of the food processor as needed. Adjust seasonings to taste.
  4. Spread the chimichurri sauce on top of the salmon fillets, using about 1-2 Tbsp per portion.
  5. Bake in preheated oven for about 15-18 minutes, depending on thickness and desired doneness.
  6. Remove salmon from oven and serve with desired sides. (Roasted potatoes and squash are a delicious choice!) Enjoy!
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