Keto Chimichurri Salmon
This salmon is incredibly flavorful, bursting with bright and fragrant greens. Cilantro, parsley, a little oregano, and a splash of lime juice bring together the showstopping chimichurri sauce that blankets the salmon. Enjoy with a favorite keto side dish or on top of a salad.
How to Make It
Step 1
In a food processor, pulse together the cilantro, parsley, oregano, garlic, first amount of salt, green onion, jalapeno, olive oil, and lime juice. Blend until you have a consistently textured chimichurri sauce.
Step 2
Arrange your salmon filets on a seasoned sheet tray. You may also line your sheet tray with parchment paper, but a seasoned sheet tray will promote a crispy skin. Slice about 4 incisions across each filet and sprinkle the second amount of salt and the pepper over the salmon.
Step 3
Spread the chimichurri sauce over all the exposed areas of the salmon. Using the back of a spoon will easily apply the sauce. Set your tray of salmon in a refrigerator to marinate for 1 hour, or you may continue straight on to the next step.
Step 4
Preheat an oven to 375 degrees. Bake the tray of salmon in the oven for 45 minutes – until the bottom skin is crispy, the fish is flaky, and the chimichurri sauce is dark with slightly crispy edges around the fish.
Ingredients
- Cilantro
1 cup, chopped
- Parsley
½ cup, chopped
- Oregano, Dried
¼ teaspoon
- Garlic
1 teaspoon
- Salt
¼ teaspoon
- Green Onions
½ ounce
- Jalapeno Peppers
½ large – approx 4″ – 6″ long
- Olive Oil
1 tablespoon
- Lime Juice, Fresh
1 tablespoon
- Salmon, Red (sockeye), Raw, Alaska Native
8 ounce
- Salt
¼ teaspoon
- Black Pepper, Ground
¼ teaspoon