Roast Salmon with Chimichurri Sauce

The chimichurri is a light, flavourful sauce from Argentina that is rich in nutritious wild herbs. The basic ingredient in this sauce is fresh parsley but this recipe gives you more freedom to replace parsley with any of your favorite herbs such as basil, mint or coriander. Couple with roast salmon, this is a recipe for a healthy lunch that is gluten-free and low-calorie.

This dish can be served with a side of mashed potatoes and grilled broccoli.

Nutritional values per serving

  • Calories: 378
  • Protein: 35 g
  • Fat: 25 g
  • Carbohydrates: 2 g
  • Sodium: 405 mg
  • Potassium: 744 mg
  • Cholesterol: 80 mg
  • Calcium: 97 mg
  • Iron: 2 mg
  • Vitamin A: 34%
  • Vitamin C: 47%

Servings: 4

  • Preparation: 25 minutes
  • Cooking: 25 minutes
  • Total time: 50 minutes

Sauce ingredients

  • 2 cups parsley
  • 5 cloves of garlic
  • 3 tablespoons lemon juice
  • 1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
  • 1/2 teaspoon crushed red pepper (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup extra-virgin olive oil

Salmon ingredients

  • 4 x 170-gram salmon fillets
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Preheat the oven to 220 degrees (c)

To prepare the sauce

  • Blend the parsley, garlic, oregano, red pepper, 1/2 teaspoon salt and pepper in a mixer while slowly adding the olive oil. Leave the ingredients to blend until they reach a creamy texture.

To prepare the salmon

  • Place the salmon skin side-down in a baking dish. Rub with salt, pepper and olive oil then roast until a fork can easily go through the thickest part (about 8-10 minutes per 2.5 cm of thickness)
  • Use a spatula to take out each fillet, removing the skin.
  • Serve the sauce on a large plate with a salmon fillet on top for each serving.



Leave a Reply

No comments yet.


  1. Grilled Portobello with Salad and Cheese for a Light Lunch