Chimichurri and Salmon
Serves 630 mins prep14 mins cook
This Chimichurri and Salmon recipe is the perfect weeknight dinner. The salmon is easy to make, full of spicy Cajun flavors and takes only a few minutes of prep. The delicious chimichurri sauce is made with herbs, garlic and honey and makes enough to last the week. Pair with your favorite sides for a complete meal.
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Instructions
0 Add all the chimichurri ingredients to a large mixing bowl and stir to combine. Be sure to finely chop the cilantro and parsley. Place in the fridge for at least 30 minutes prior to serving for the best flavor. 1 In a small mixing bowl, combine the coconut aminos, Cajun seasoning and light brown sugar and stir to create your marinade. If using one large fish filet, I like cutting into smaller 4 oz. filets for easy serving. 5 Lay the filets in a sealable container and add the marinade. If keeping skin on, be sure to place the fish with the skin-side up so the meat gets marinated. Place in the fridge and let the salmon marinate for 15 minutes. 2 Preheat the oven to 400 degrees Fahrenheit. Remove the filets from the marinade and discard any excess. Place the fish on a foil lined baking sheet sprayed with cooking spray. 6 Sprinkle the remaining 2 Tbsp. of brown sugar on top of the filets and place in the oven for 12-15 minutes or until the fish flakes with a fork and is no longer mushy. 3 The cook time will vary depending on the thickness of your filets. 4 Serve topped with ¼ cup (56g) of chimichurri and your favorite sides like rice, roasted potatoes, mashed potatoes or steamed veggies.View original recipe