Chimichurri Salmon Recipe
North Atlantic salmon filets, classic chimichurri sauce, yukon gold mashed potatoes, sauteed broccolini
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sauteed Broccolini
Method
Preparation
Make the Chimichurri Sauce
In a food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Blend until smooth. Set aside.
Prepare the Mashed Potatoes
Peel and chop the Yukon Gold potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and return to pot. Add butter, heavy cream, salt, and pepper. Mash until smooth.
Cook the Salmon
Preheat the oven to 400°F (200°C). Brush the salmon filets with olive oil, and season with salt and pepper. Place them on a baking sheet and bake for 12-15 minutes, or until cooked through.
Sauté the Broccolini
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add broccolini, season with salt and pepper, and cook for 5-7 minutes until tender.
Assemble the Dish
Serve the salmon filets topped with chimichurri sauce, alongside a generous serving of mashed potatoes and sautéed broccolini.