Chimmichurri Salmon
⚡ KevEats Recipe
Salmon with Fresh Chimichurri
Flaky salmon topped with bright, herby, garlicky chimichurri.
This is one of those simple meals that tastes way more elevated than the effort required. Fresh parsley, cilantro, oregano, garlic, shallot, red wine vinegar, lemon, and olive oil turn salmon into a bright, savory, high-protein meal.
400
Calories
38g
Protein
26g
Fat
3g
Carbs
Ingredients
Chimichurri
- 1 cup fresh Italian flat-leaf parsley, leaves only
- 1/4 cup fresh cilantro, leaves only
- 1/4 cup fresh oregano, leaves only
- 1/3 cup roughly chopped shallots
- 3 cloves garlic, peeled and chopped
- 1/2 tsp red pepper flakes
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 3 tbsp fresh lemon juice
- 1 tsp kosher salt
Protein
- 6 oz cooked salmon filet
- or grilled chicken, steak, shrimp, tofu, or roasted vegetables
Kev Tip
Don’t over-process the chimichurri.
Pulse until finely minced, not pureed. Chimichurri should have texture, not turn into a smooth green sauce.
Make It Fit Your Macros
Lower calorie: use less chimichurri per serving or reduce the olive oil slightly.
Higher carb / athlete plate: serve with roasted potatoes, rice, quinoa, or bread.
Lower carb: pair with greens, asparagus, broccoli, or cauliflower rice.
Higher carb / athlete plate: serve with roasted potatoes, rice, quinoa, or bread.
Lower carb: pair with greens, asparagus, broccoli, or cauliflower rice.
Storage Notes
Store chimichurri in the fridge for 3–4 days. The flavor gets better after it sits, but stir before serving.
Instructions
- 1Add parsley, cilantro, oregano, shallot, garlic, red pepper flakes, red wine vinegar, lemon juice, and salt to a food processor.
- 2Pulse until finely minced, being careful not to over-process.
- 3Transfer herb mixture to a small bowl.
- 4Pour olive oil over the top and gently mix to combine.
- 5Let chimichurri stand for about 15 minutes so the flavors come together.
- 6Spoon chimichurri over cooked salmon or your protein of choice.
- 7Serve immediately, or use extra chimichurri as a marinade or sauce for grilled meats and vegetables.
Serving Ideas
This sauce goes with almost anything.
Use it over salmon, steak, shrimp, grilled chicken, tofu, roasted potatoes, rice bowls, or vegetables.
Hand-chop option.
If you do not want to use a food processor, finely chop the herbs, shallot, and garlic by hand, then stir everything together.
