Chimichurri Salmon Fillets

Name: Chimichurri Salmon Fillets
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1.5 pound salmon fillets (skinless, cut into 5 portions); 1 cup fresh cilantro (finely chopped); 0.25 cup green onions (green parts only, chopped); 2 tablespoon red wine vinegar; 3 tablespoon garlic-infused olive oil; 0.5 teaspoon dried oregano; 0.25 teaspoon red pepper flakes; 1.25 pound zucchini (sliced into 1/2-inch rounds); 0.75 teaspoon salt; 0.25 teaspoon black pepper (ground)

Pan-seared wild salmon fillets topped with a vibrant cilantro-oregano chimichurri, served alongside tender roasted zucchini rounds.

Prep: 10 min
Cook: 12 min
Total: 22 min
Servings: 5
Cuisine: Mexican
Difficulty: Easy
Cost: $5.71/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
Low-FODMAP
Low-Sugar
Low-Carb
Halal
Kosher
Low-Sodium
Low-Saturated-Fat
Low-Calorie

Ingredients

1.5 pound salmon fillets (skinless, cut into 5 portions)
1 cup fresh cilantro (finely chopped)
0.25 cup green onions (green parts only, chopped)
2 tablespoon red wine vinegar
3 tablespoon garlic-infused olive oil
0.5 teaspoon dried oregano
0.25 teaspoon red pepper flakes
1.25 pound zucchini (sliced into 1/2-inch rounds)
0.75 teaspoon salt
0.25 teaspoon black pepper (ground)

Instructions

In a small bowl, whisk together the fresh cilantro, green onion tops, red wine vinegar, 2 tablespoons of the garlic-infused olive oil, dried oregano, red pepper flakes, and 1/4 teaspoon of the salt to form the chimichurri sauce. Set aside.
Season the salmon fillets with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Season the zucchini rounds with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Heat 1/2 tablespoon of garlic-infused olive oil in a large skillet over medium-high heat. Add the zucchini rounds and sauté for 5 to 6 minutes until tender-crisp and lightly browned, then transfer to a serving plate.
Add the remaining 1/2 tablespoon of garlic-infused olive oil to the same skillet. Place salmon fillets top-side down and sear for 4 minutes. Flip and cook for another 3 to 4 minutes until the salmon reaches 145 degrees Fahrenheit and flakes easily with a fork.
Plate the salmon fillets alongside the sautéed zucchini and spoon the fresh chimichurri over the salmon.

Notes

Red wine vinegar provides a bright acidity without relying on citrus juices that could elevate sugar counts.

Nutrition (per serving)

Calories: 353
Protein: 29.2 g
Carbohydrates: 4.8 g
Fat: 25.8 g
Fiber: 1.7 g
Sodium: 417 mg
Saturated Fat: 4.2 g
Sugar: 2.8 g
Cholesterol: 78 mg