Roasted Salmon with Chimichurri Sauce and Roasted Zesty Italian Herb Potatoes

Name: Roasted Salmon with Chimichurri Sauce and Roasted Zesty Italian Herb Potatoes
Prep time: 15 min
Cook time: 10 min
Ingredients: 2 c. parsley; 5 cloves garlic; 3 tbsp. lemon juice; 1 tbsp. fresh oregano; ½ tsp. crushed red pepper; ½ tsp. salt; ¼ tsp. ground pepper; ½ c. extra-virgin olive oil; 4 6 oz. salmon fillets, skin on; 2 tsp. extra-virgin olive oil; ¼ tsp. salt; ¼ tsp. ground pepper

Make big, herbaceous flavors the standout by pairing Zesty Italian Herb Potatoes alongside perfectly roasted salmon topped with tangy, aromatic chimichurri sauce.

Prep15

Cook10

Serves4

Keyword Potatoes Your Way

Ingredients

Chimichurri Sauce

2 c. parsley
5 cloves garlic
3 tbsp. lemon juice
1 tbsp. fresh oregano
½ tsp. crushed red pepper
½ tsp. salt
¼ tsp. ground pepper
½ c. extra-virgin olive oil

Salmon

4 6 oz. salmon fillets, skin on
2 tsp. extra-virgin olive oil
¼ tsp. salt
¼ tsp. ground pepper

Instructions

Preheat oven to 425°F. Line a rimmed baking sheet with foil or parchment paper and spray with cooking spray.
To prepare sauce: Puree parsley, garlic, lemon juice, oregano, crushed red pepper, ½ teaspoon salt and pepper in a food processor. Drizzle in ½ cup oil. Scrape down the sides, then process again until well combined.
Place salmon skin-side down on the prepared baking sheet. Rub with oil and sprinkle with salt and pepper. Roast until it flakes easily with a fork in the thickest part, 8 to 10 minutes per inch of thickness.
To serve, slide a thi8nk spatula under each piece of fish, separating it from the skin, and place on a plate. Serve with about 2 tbsp. sauce each.