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    Chimichurri Roasted Salmon  

    • 1 large salmon filet
    • Lemon & lime slices

    For the Marinade


    Preheat oven to 425 F.

    Remove pin bones from salmon with tweezers and blot with a paper towel.

    Line tin foil on a roasting pan, then gently lay salmon filet on the foil skin side down.

    Season with a little salt and pepper, then set aside.

    In a small mixing bowl, stir together all of the ingredients for the marinade. Liberally coat the salmon with the mixture. Add the lemon & lime slices on top of the salmon.

    Bake the salmon for 5-7 minutes per half inch of thickness. 5 minutes will be more rare, and 7 minutes should be fully cooked through.

    Serve with oven roasted broccolini and enjoy!