Grilled Salmon with Chimichurri Sauce

This grilled salmon recipe features a perfectly cooked fillet topped with a generous spoonful of vibrant green chimichurri. It’s a delightful dish that pairs beautifully with roasted potatoes and grilled zucchini, making it a great choice for a healthy and flavorful meal.

The preparation is straightforward, and the chimichurri adds a fresh, zesty flavor that complements the richness of the salmon.

Delicious Grilled Salmon with Chimichurri

This dish showcases a grilled salmon fillet served with chimichurri sauce, surrounded by roasted potatoes and grilled zucchini. The recipe takes about 30 minutes from start to finish and serves 4 people.

Ingredients

• 4 salmon fillets (6 ounces each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 pound baby potatoes, halved
• 2 medium zucchinis, sliced
• 1 cup fresh parsley, chopped
• 1/4 cup fresh oregano, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup olive oil (for chimichurri)
• 2 tablespoons red wine vinegar
• Salt to taste

Instructions

1. Preheat the Grill: Preheat your grill to medium-high heat.
2. Prepare the Potatoes: Toss the halved baby potatoes with olive oil, salt, and pepper. Place them in a grill basket or on a sheet of aluminum foil.
3. Grill the Potatoes: Grill the potatoes for about 15-20 minutes, turning occasionally until tender and golden brown.
4. Prepare the Zucchini: Toss the zucchini slices with olive oil, salt, and pepper. Grill them for about 3-4 minutes on each side until tender and slightly charred.
5. Season the Salmon: Brush the salmon fillets with olive oil and season with salt and pepper.
6. Grill the Salmon: Place the salmon fillets skin-side down on the grill. Cook for about 4-6 minutes per side, or until the salmon flakes easily with a fork.
7. Make the Chimichurri: In a bowl, combine parsley, oregano, garlic, red pepper flakes, olive oil, red wine vinegar, and salt. Mix well.
8. Serve: Plate the grilled salmon with a generous spoonful of chimichurri on top, alongside the roasted potatoes and grilled zucchini.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

• Servings: 4 servings
• Calories: 350kcal
• Fat: 22g
• Protein: 30g
• Carbohydrates: 15g