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Chimichurri Slow Roasted Salmon

Salmon is as no-fail as fish can get. That said, it can get a little dry and lose its buttery tenderness when you do the broil thing. Slow-roasting keeps it sweet and delicate the whole way through. Paired with the fresh herbs and capers of our Chimichurri and you have a dinner that is worth a weekly slot.

Chef Tip:Slow roasting does take another 20 minutes or so, but you can do other things in that 20, like call an old friend, or sip a glass of Chablis.

Ingredients

Steps

STEP 1

Preheat oven to 275. Add a glug of olive oil to coat the bottom of a baking dish.

STEP 2

Cut the lemon in half. Slice one half thinly, then lay the slices into the dish

STEP 3

Add salmon and squeeze Chimichurri over it

STEP 4

Roast for 15 minutes. Baste, then continue to roast for about 15-20 more minutes, until salmon is flaky

STEP 5

When salmon is cooked, squeeze remaining lemon on it, and squeeze on more chimichurri, salt to taste

$39.00
4 Pack

Herby Chimichurri

A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Contains 4 pouches (about 5 meals…

4 Pack

Herby Chimichurri

A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Contains 4 pouches (about 5 meals…

Ingredients

Extra Virgin Olive Oil, Parsley, Sunflower Oil, Caper Puree (Capers, Water, Vinegar, Salt), Oregano, Lemon Zest, White Wine Vinegar, Sea Salt, Crushed Red Pepper.
1
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This recipe is also great with our Red Pepper Romesco and Gingery Miso sauce.

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Nutrition (per serving)

  • Calories = 540

  • Total fat = 34g

  • Total carbohydrates = 1g

  • Fiber = 0g

  • Protein = 52g

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