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Chimichurri Slow Roasted Salmon

Salmon is as no-fail as fish can get. That said, it can get a little dry and lose its buttery tenderness when you do the broil thing. Slow-roasting keeps it sweet and delicate the whole way through. Paired with the fresh herbs and capers of our Chimichurri and you have a dinner that is worth a weekly slot.

Chef Tip: Slow roasting does take another 20 minutes or so, but you can do other things in that 20, like call an old friend, or sip a glass of Chablis.




Preheat oven to 275. Add a glug of olive oil to coat the bottom of a baking dish.


Cut the lemon in half. Slice one half thinly, then lay the slices into the dish


Add salmon and squeeze Chimichurri over it


Roast for 15 minutes. Baste, then continue to roast for about 15-20 more minutes, until salmon is flaky


When salmon is cooked, squeeze remaining lemon on it, and squeeze on more chimichurri, salt to taste

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

This recipe is also great with our Red Pepper Romesco and Gingery Miso sauce.

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Nutrition (per serving)

  • Calories = 540

  • Total fat = 34g

  • Total carbohydrates = 1g

  • Fiber = 0g

  • Protein = 52g

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