Chimichurri Oven-baked Salmon

Tender and flaky Chimichurri Baked Salmon coated in a satisfying garlicky herb sauce that makes the reliable weeknight dinner! This dish is lighter, straightforward to prepare, and ready in under 20 minutes!

Oh how A cook keep a good chimichurri sauce in the summertime! This sauce is just reliable with EVERYTHING, but A cook especially keep it spooned on top of baked salmon. A mix of fresh herbs, tons of garlic, a bit of spice and tangy lemon juice make this an absolutely satisfying meal that you can actually feel GOOD about eating! One of the many reasons A cook keep cooking salmon is because it t

Leftover salmon can be stored in a sealed, airtight container for 2 to 3 days in the fridge while the chimichurri sauce will last up to 2 weeks in the fridge. You can easily reheat the salmon in the oven wrapped in foil at 325 degrees F for about 5 minutes or just warm it up in the microwave. A cook also keep adding this leftover salmon to a salad for a protein-packed lunch!

What goes in

• 4 (6 ounces) salmon fillets, fresh or frozen, thawed
• 1 tablespoon olive oil
• Juice of half a lemon
• Salt and pepper, to taste
• 1/2 cup chimichurri sauce

How it comes together

1. Preheat oven to 425 degrees F. Line a baking sheet with foil, parchment paper or spray with nonstick cooking spray.
2. Place salmon skin side down and brush the tops with a little olive oil. Squeeze about a half of a lemon over top and generously season with salt and pepper.
3. Bake salmon in the oven for 8 to 10 minutes per inch of thickness then turn the broiler on and cook for an additional 2 to 3 minutes, until edges of salmon are crisp. You will know the salmon is done when it easily flakes with a fork and a meat thermometer inserted into the thickest part of the fillet reads 145 degrees F.
4. While the salmon is baking, combine all the ingredients for the chimichurri sauce in a food processor or blender and blend until chopped.
5. Let the salmon rest for 5 minutes after baking then spoon about 2 tablespoons of chimichurri sauce over top of the fillets. Serve and enjoy!