Chimichurri Salmon
Chimichurri Salmon
Anti-inflammatory and bursting with flavor, this Spring seasonal recipe will not disappoint and is so quick and easy!
Here I place my pledge to never make you scroll through 24 paragraphs about what I did the day I first made this recipe, 14 variations on the recipe, and how this was my grandmother’s sister’s favorite food. You will find the recipe directly below. Happy cooking!
Chimichurri Salmon
Description
Anti-inflammatory and bursting with flavor, this Spring seasonal recipe will not disappoint and is so quick and easy!
Ingredients
Instructions
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Preheat oven to 350°F (175° C).
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Place all ingredients except salmon in blender and blend until well-mixed.
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Place salmon skin-side down on a baking pan. Using a spoon or rubber spatula, spread sauce evenly over side of salmon.
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Bake for 30 minutes, or until salmon flakes easily and is opaque all the way through. Cut into fillets and serve.
Serving Size 3 oz
Servings 6
- Amount Per Serving
- Calories 163
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1.4g7%
- Sodium 93mg4%
- Total Carbohydrate 3g1%
- Dietary Fiber 1.5g6%
- Sugars 0.4g
- Vitamin A 76%
- Vitamin C 22.99%
- Calcium 5%
- Iron 14%
- Vitamin K 323%
- Folate 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Each serving of this recipe contains 2.8 g carbohydrate (1% DV), 16.6 g protein (22% DV), 9.7 g fat (19% DV), 1.5 g fiber (6% DV), 291 g vitamin K (323% DV), 1785 IU vitamin A (76% DV), 23.2% vitamin C (31% DV), 1 g omega 3 (87% DV).
