Baked Cilantro Chimichurri Salmon

Fillet of Cilantro Chimichurri Salmon on rice in black bowl

Baked Cilantro Chimichurri Salmon is full of delicious, fresh ingredients and it’s ridiculously easy to make. Perfect for a busy weeknight, and definitely beautiful and impressive enough for a weekend dinner party.

Please note that the chimichurri should be made before you're ready to bake the salmon. It can be made just prior, or up to four days ahead of time. Here's the recipe.

5 from 10 votes

Prep Time 3 mins

Cook Time 12 mins

Making the Chimichurri 15 mins

Total Time 30 mins

Course Main Course

Cuisine Argentinian

Servings

Calories 338 kcal

Ingredients

olive oil for the pan
1/3 cup Cilantro Chimichurri (click here for the recipe)
6 approximately (8-ounce) salmon fillets (skin on or off)

Instructions

Preheat the oven to 375°F, and drizzle a 9 x 13 x 2-inch baking pan lightly with olive oil.
Evenly divide the Cilantro Chimichurri among the salmon fillets. Spread it thinly over the entire top surface.
Place the salmon in the baking pan and bake in the preheated 375°F for about 10 to 12 minutes, depending on its thickness. It should still be slightly transluscent in the center. If you're not sure it's done, just cut into the thickest part with a very sharp knife. It should almost flake apart.

Keywords fish for dinner party, light and healthy recipes

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