Log in to your account to save this recipe, or create an account and start building out your cookbook
Cooking 101
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.
Olive oil
1 lemon
2 lb skinless center-cut salmon filet
Salt
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
A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Gluten-free. Vegan, Non-GMO, Kosher…
This recipe is also great with our Red Pepper Romesco and Gingery Miso sauce.
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
Get a convenient list of ingredients to pick up everything you need for this recipe.
By giving us your phone number you agree to receive recurring automated marketing text messages (e.g. cart reminders) at the phone number provided. Consent is not a condition to purchase. Msg & data rates may apply. Msg frequency varies. Reply HELP for help and STOP to cancel.
Nutrition (per serving)
Calories = 540
Total fat = 34g
Total carbohydrates = 1g
Fiber = 0g
Protein = 52g
You haven’t added anything to your cart yet.
Browse Products
