Ingredients:
Chimichurri Sauce
2 cups flat-leaf parsley
5 cloves garlic
3 tablespoons lemon juice
1 tablespoon fresh oregano or 1 teaspoon dried
1/2 teaspoon crushed red pepper (optional)
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup extra-virgin olive oil
Salmon
4 6-ounce salmon fillets (see Tip), skin on
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
Preparation:
- Preheat oven to 425°F. Line a rimmed baking sheet with foil or parchment paper and spray with cooking spray.
- To prepare sauce: Puree parsley, garlic, lemon juice, oregano, crushed red pepper (if using), 1/2 teaspoon salt and pepper in a food processor. With the motor running, drizzle in 1/2 cup oil. Scrape down the sides, then process again until well combined.
- To prepare salmon: Place salmon skin-side down on the prepared baking sheet. Rub with oil and sprinkle with salt and pepper. Roast until it flakes easily with a fork in the thickest part, 8 to 10 minutes per inch of thickness.
- To serve, slide a thin spatula under each piece of fish, separating it from the skin, and place on a plate. Serve with about 2 tablespoons sauce each.
Source:http://www.eatingwell.com/recipes/roast_salmon_chimichurri_sauce.html